Herbed Olives

  • 250g each of cracked green and cracked Kalamata Olives
  • 3 sprigs of fresh thyme
  • 1 tablespoon fresh oregano leaves
  • 2 bay leaves
  • 1 teaspoon paprika
  • 2 teaspoons lemon zest

    1. Put all of the ingredients in a bowl and toss.
    2. Eat freshly prepared or you can store them into a 1 litre sterilized jar and cover with olive oil. You can marinate them for 1 to 2 weeks to allow the flavours to infuse into the olives. It will keep for up to a month.