The Merrion Ginger-Garlic Olives

Yield: 12 servings

Ingredients

• 16 ounces black olives
• 16 ounces green olives
• 4 tablespoons chile pepper, seeded and chopped
• 4 tablespoons ginger, peeled and finely chopped
• 2 tablespoons garlic, peeled and finely chopped
• 2 tablespoons fresh lemon grass, finely chopped
• 4 cups olive oil

Instructions

1. Combine all the ingredients.
2. Marinate for at least four days before serving.
3. Serve at room temperature.

Attribution

Executive Chef Ed Cooney, The Merrion Hotel, Dublin, Ireland