Ingredients
Scale
- 8 oz. (250g) greek kalamata olives (or black and green olives mixed)
- 2 cloves garlic
- 1/4 medium red onion
- peel of 1/2 lemon
- fresh thyme (or rosemary)
- 1/4 chili pepper (optional)
- 1 tbsp. white balsamic vinegar
- 2–3 tbsp. olive oil
- 1 bay leaf
Instructions
- Do not peel the garlic cloves, just crush them a bit with your hands or the flat side of a knife. Slice the red onion and chili pepper (optional if you like it hot) thinly. Peel the lemon – try to get larger pieces.
- Add all ingredients to a glass jar, close and shake a bit. Place in the fridge over night to marinate. Take out of the fridge 20 minutes before serving.
Notes
- ¡Buen provecho!
Nutrition
- Serving Size: 4