Olives with Fresh Rosemary and Orange - Amanda Grant

250g (9oz) mixed black and green olives, with pits
2 thick strips orange zest
3-4 sprigs fresh rosemary
handful of fresh flat leaf parsley roughly chopped
1 garlic clove, sliced
3 tbsp extra virgin olive oil.

Mix all the ingredients together in a serving bowl and leave to
marinate for at least one hour.

Remove the rosemary sprigs and orange zest and serve in a bowl at room
temperature.