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Marinated Olives

So easy to do, and especially good served a little bit warm. Olives are perfect as an appetiser or part of an antipasto plate. Quantities are rather approximate as I just throw it all in! You can make your own favourite marinade combinations too.

200g Mixed Pitted Olives.

4 Tbsps Olive Oil

2 Tbsps Balsamic Vinegar

3 Sprigs Rosemary, some leaves chopped, some still on stalk

2 Large Garlic cloves, sliced

1 Large Long Red Chilli, cut into about 2-3 pieces.

Mix everything together.

Leave to marinate for a few hours or longer.

Warm in a saucepan just before serving.

Note: This is fine in the fridge for a few days but don't keep much longer than a week unless you wash the marinade off- the fresh herbs etc will go mouldy, or develop bacteria in time!

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