Lemon cardamon olives
  • 450g black olives in brine
  • Rind of 1 lemon, cut into thin strips
  • 1 Tbsp cardamom seeds
  • Olive oil
  • Sterilised jars (with lids you can seal)
  1. Drain and rinse the olives.
  2. Divide the olives, cardamon and strips of lemon among the sterilised jars.
  3. Cover with olive oil.
  4. Seal with a lid, and let these stand at least a few weeks.
Recipe by Munch at https://blog.munchcupboard.com/2013/09/26/lemon-cardamon-olives/