Makes 1 jar24 hours in the fridgeAbout 1 g per 30 g of olives net carbs
Meze is what Greeks call the small plates of food put on the table to pick at, and marinated olives like these are a common one. You start with a shop jar of Kalamata olives, rinse off the brine, and give them a day in the fridge with olive oil, garlic, lemon and oregano.
You need
1 jar (170 g, 6 oz) pitted Kalamata olives
1 tsp oregano
1 garlic clove, diced
Zest of 1/2 lemon (the grated yellow peel)
1/2 tsp lemon juice
1 bay leaf
Black pepper
125 ml olive oil (1/2 cup), plus more to top up
Contains: no common allergens.
Method
Tip the olives into a strainer to drain them, and rinse off the brine.
In the empty jar (or a zip bag), mix the oregano, garlic, lemon zest, lemon juice, bay leaf, pepper and the 125 ml oil.
Put the olives in and top up with more oil until the jar is full. Close the lid, turn the jar upside down and shake it.
Keep it in the fridge for 24 hours.
Popi says: In the fridge the oil can go cloudy and thick, so leave the jar out at room temperature for a little while before you serve the olives. Pitted olives are easier to eat and take up more flavour, and a longer wait gives them more still.
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