Marinated chili olives

  • Black pitted olives, 250gr, a jar or a tin, neutral flavored
  • 1 tbs peppercorn mix, bruised
  • 1 bay leave
  • a pinch of dried paprika, ginger, see salt, cayenne pepper, piment d’Esplette or chili flakes
  • 1 tbs lemon juice
  • 1 tbs olive oil
  • If available; a pinch of bruised mustard seeds, bruised coriander seeds or dried fennel or a garlic clove

Remove olives from the jar and mix with all ingredients, place in a container with a lid on. Place in the fridge and marinate for min 1h up to the next day, stir from time to time.

Serve in a pretty bowl.


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