Summary

Ingredients

• 4 cloves garlic
• 1 piece (s) orange peel, untreated
• 4 sprigs thyme
• 4 sprigs rosemary
• 4 sprigs basil
• 2 bay leaves, fresh, alternatively dried
• 1 chilli pepper (s), red
• 150 g olives, black in brine
• 150 g olives, reen in brine (if possible picholines)
• 100 ml olive oil

Print Recipe Pin Recipe

Instructions

1. Peel the garlic and chop it very finely, cut the orange peel very finely. Wash the herbs, shake dry and pluck from the stems. Cut very finely with the bay leaf. Wash and clean the chilli pepper and cut into fine rings.
2. Drain the olives and mix everything together. Marinate for at least 12 hours.
3. Info:
4. This type of marinade with orange peel is very typical of the south of France. You can also add a little lemon peel.
5. Tastes best with a piece of baguette as an aperitif.