- Effort: easy
- 450 g green olives, in brine, rinsed and pitted
- 2 stick celery
- 2 carrots, sliced
- 2 cloves garlic, sliced
- 1/2 sweet green pepper, roughly chopped
- 1 tbsp dried oregano
- 1/2 tsp dried red chilli flakes
- 125 ml olive oil
- 1 tbsp white wine vinegar
- bread, to serve
Tips and Suggestions
you could store the olives in a sterilised jar and keep for up to 1 month.
1. Mix all ingredients together and let stand for 12 hours.
Serve with bread to soak up oil.
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