Marinated olives
SERVES 8 AS A STARTER PREP AND COOK TIME 10 MINUTES 2 small (125g) limes
3 cups (475g) mixed olives
2 fresh long green chillies, sliced 8 cloves garlic
½ cup (80g) caperberries
⅓ cup (80ml) extra virgin olive oil
1 Remove rind from limes using a zester (or peel rind thinly from limes, avoiding pith. Cut rind into long thin strips). Squeeze juice from limes; you will need ¼ cup.
2 Place rind and juice in a small saucepan with remaining ingredients; bring to a simmer over medium heat. Simmer, stirring, for 2 minutes.
3 Serve warm olives with toothpicks or keep refrigerated in an airtight container for up to one week.