Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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).