Olives with lemon and herbs

Olives with lemon and herbs

By
From
Fabulous Food, Minus the Boombah
Serves
4-6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place a small tub (about 225 g) of good-quality, large, unpitted green olives into a saucepan with 2 tablespoons of best extra-virgin olive oil, the zest of 1 lemon and a sprig each of thyme and rosemary. Heat gently for about 10 minutes for the flavours to infuse. Tip into an attractive bowl and serve. Remember to also offer a smaller side bowl for the stones!
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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