Black Olives in Red Wine

Peel the garlic cloves and cut them in half lengthwise. Put them in a sealable container (1 liter capacity) with the olives and bay leaves.

Stir the red wine with the oregano and olive oil and pour over the top. Close well, cool and leave to infuse for at least 3 days.

Our tip: Use high-quality red wine for a particularly fine taste!

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