MARINATED JINGILLI OLIVES

• 1 1/2 cups Jingilli Classic Kalamata olives, drained
• 180ml (3/4 cup) Jingilli extra virgin olive oil
• 2 cloves fresh garlic, thinly sliced
• 1 tsp freshly picked lemon thyme leaves
• lemon rind threads

Combine all ingredients in a bowl and mix well. Allow olives to marinate overnight. Enjoy the olives as they are or store in a sterilised glass jar.