Marine Zeytinler
Zeytinler ve enginar kalpleri zeytinyağı, sarımsak, otlar, limon kabuğu rendesi ve pul biberle marine edilir. Sade, tuzsuz ve bağımlılık yapıcı.
10 malzeme
6 adım
Malzemeler
- 1200g mixed olives (green, black, Kalamata)
- 2200g marinated artichoke hearts, drained
- 33 cloves garlic, thinly sliced
- 4Zest of 1 lemon
- 51 tsp dried oregano
- 61 tsp fresh rosemary, finely chopped
- 7½ tsp dried thyme
- 8½ tsp chilli flakes (adjust to taste)
- 94 tbsp extra virgin olive oil
- 10Salt and freshly ground pepper
Talimatlar
- 1Combine olives and artichoke hearts in a bowl or jar.
- 2Add sliced garlic, lemon zest, oregano, rosemary, thyme, and chilli flakes.
- 3Pour over olive oil and season lightly with salt and pepper. Toss gently to coat everything.
- 4Cover and leave to marinate at room temperature for at least 30 minutes (or overnight in the fridge for deeper flavour).
- 5Serve at room temperature with crusty bread, cheese, and cured meats on the side.
- 6Tip: The longer they marinate, the better they taste — this keeps in the fridge for up to a week.