Pickled Olives in Citrus Honey Marinade
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 lemon (s), untreated, the grated zest and 4 tablespoons its juice
- 1 lime (s), untreated, the grated zest and 2 tablespoons its juice
- 1 orange (s), untreated, the grated zest and tablespoon its juice
- 1 tablespoon honey
- 2 teaspoons mustard, grainier
- 125 ml extra virgin olive oil
- 2 cloves garlic)
- 1 tablespoon oregano, fresh (alternatively /4 teaspoon dried)
- 250 g olives, black, pitted, drained
- 250 g olives, reen, pitted, drained
- 2 tablespoon parsley, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Mix the grated zest of lemon, lime, orange and 2 tablespoons of lime juice, 1 tablespoon of orange juice, 4 tablespoons of lemon juice with the honey, mustard and olive oil. Cut the lime and lemon into thin slices.
- Peel the garlic and cut into thin slices. Add with the oregano, the parsley and 6 thin lemon and lime slices each to the other ingredients. Then mix with the olives.
- Fill everything into a sterilized mason jar (approx. 750 ml) and close it. Let marinate in the refrigerator for at least 1 week before serving.
- Can be kept in the refrigerator for up to three months - provided the glass and lid have been washed in boiling water and dried in the oven at 150 ° C for about 30 minutes (do not use a tea towel to dry off).
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