Colorful olive mix

Ingredients for 3 servings:

• 100 g tomatoes, dried
• 6 garlic cloves
• ½ liter olive oil
• 3 tbsp thyme, dried
• 3 tbsp rosemary, dried
• 6 chili pepper(s), dried
• 1 large lemon(s), organic
• 700 g olives, aromatic black and green
• Salt (fleur de sel or regular)
• Pepper, freshly ground
• 2 tsp sugar

Instructions

Working time approx. 15 minutes; Rest period approx. 7 days; Cooking/baking time approx. 5 minutes; Total time approx. 7 days 20 minutes

for 3 glasses of 0.5 liters each

Pour hot water over the tomatoes and let stand for about 15 minutes, until soft. Meanwhile, peel the garlic and press it through a press into a large pan. Stir in 4 tablespoons of oil, the thyme, rosemary, and chilies and heat through. Wash and dry the lemon in hot water, finely grate the zest, squeeze out the juice, and add to the pan. Let everything stand briefly over low heat. Pour the tomatoes into a sieve, pat dry, and cut into strips. Stir the olives into the garlic mixture. Season with fleur de sel, pepper, and sugar. Pour the mixture into clean jars (twist-off or swing-top jars are best). Cover with the remaining olive oil, seal, and let stand for at least 1 week. Delicious with snacks, pasta, salad, wine, and cheese. Will keep in a cool place for at least 4 weeks.