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Recipe for :

Marinated Olives with Rosemary and Thyme

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here

"This is easy but delightful, apart from fun!"


200g Green Olives
200g Black Olives
1 1/2 cups Olive oil
1/2 cup lemon Juice
2 tablespoons fresh Thyme leaves
1/3 cup fresh Rosemary leaves
2 cloves garlic, sliced

  • Combine all ingredients in jar.
  • Shake jar ocassionally.
  • Olives must be marinated at least 10 days ahead.

Store in a cool, dark cupboard. Not suitable for freezing.

Martin James

If you would like to visit Martin's own website click here