- 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
- Put all of the ingredients in a bowl and toss.
- 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.