Aceitunas marinadas al limón, tomillo y ajo

Ingredientes

• 1 1/2 cups Sicilian olives
• peel and juice of 1 lemon
• 1 clove of garlic (chopped)
• 3 tbs good extra virgin olive oil
• pinch of sea salt (smoked sea salt is great here)
• a few sprigs of thyme

Preparación

1. 1

   Drain the olives to remove the brine they come in and give them a quick rinse.

2. 2

   Grab a dish that is large enough to fit the olives in a single layer. Toss all of the ingredients together in the dish, cover and refrigerate for a minimum of 4 hours, preferably overnight.

3. 3

   Remove from the refrigerator 30 minutes before serving so that the oil can liquefy again.