1 jar or tin of green Spanish olives
100ml of mild Spanish olive oil
1 tbsp of sesame seeds
3 sprigs of mint
3 sprigs of thyme
Drain the Spanish olives from the brine and place them in a bowl with the Spanish olive oil. In a small pan, toast the sesame seeds over a high heat for one minute, stirring constantly. Add the hot seeds to the bowl.
Rub the herbs between your hands and add them to the bowl. Dress with the juice of the lemon (you can even use the zest - the most aromatic part).
Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge in a tightly sealed container for up to two weeks.
Per serving: 243 kcals/ 0.9g protein / 27g fat/ 4g saturated fat / 0g carbs/ 0g sugar
See www.olivesfromspain.co.uk for more recipes.