Finely chop a selection of mixed herbs - go easy on the stronger flavoured ones like tarragon and mint, and if using thyme and rosemary try to pick the tender tops, and add to a bowl or jar with green olives.
Also add finely chopped garlic and red chilli, lemon zest, lemon juice and a good glug of extra virgin olive oil.
Leave all the ingredients to marinade together before eating.
If storing in a fridge remove half an hour or so before eating to allow them to come to room temperature.
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