Pickled olives in citrus and honey marinade

Ingredients for 1 servings:

• 1 lemon(s), untreated, grated zest and 4 tbsp juice
• 1 lime(s), untreated, grated zest and 2 tbsp juice
• 1 orange(s), untreated, grated peel and 1 tbsp juice
• 1 tbsp honey
• 2 tsp mustard, grainy
• 125 ml extra virgin olive oil
• 2 garlic cloves
• 1 tbsp oregano, fresh (alternatively 1/4 tsp dried)
• 250 g olives, black, pitted, drained
• 250 g green olives, pitted, drained
• 2 tbsp parsley, fresh, chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

goes great with grilled food

Combine the grated zest of lemon, lime, and orange, along with 2 tablespoons of lime juice, 1 tablespoon of orange juice, and 4 tablespoons of lemon juice, with the honey, mustard, and olive oil. Thinly slice the lime and lemon. Peel and thinly slice the garlic. Add to the other ingredients along with the oregano, parsley, and 6 thin slices each of lemon and lime. Then mix with the olives. Transfer everything to a sterilized preserving jar (approx. 750 ml) and seal. Marinate in the refrigerator for at least 1 week before serving. Keep refrigerated for up to three months – provided the jar and lid have been washed in boiling water and dried in the oven at 150°C for about 30 minutes (do not use a tea towel to dry).