This easy recipe is all about mixing olives with dried herbs, chilli flakes, olive oil, vinegar and lemon juice. In two hours, it is ready. The recipe came from the chef of Family Tree Restaurant, Turgutreis.
100 gram Kalamata olives, drained
2 tbsp virgin olive oil
1 tbsp red wine vinegar
1 tbsp freshly squeezed lemon juice
2 tsp dried chilli flakes
1 tsp dried oregano
In a clean, sterilised jar, combine Kalamata olives with chilli flakes, oregano, lemon juice, vinegar and olive oil.
Shake well and store in a cool cupboard.
Note: Olive oil, in general, go cloudy when kept in the fridge. Here, you need 2 hours for flavours to develop. Then, you can keep your left over marinated olives in a dark, cool place, like the pantry.