- Finely chop the herbs and spices and chop the olives into coarse pieces
- Combine olives with the red wine vinegar, and stir through
- Add the herbs and spices to the mixture
- Serve on a flatbread
Recipe available exclusively at The Real Greek Soho which is now open.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This mixture improves over time as the flavour is sealed by a layer of oil on top
120g black olives 120g green olives 60ml red wine vinegar 3 heaped teaspoons of fennel, chopped finely 1 level teaspoon of cumin 1 small bunch of fresh coriander, chopped finely ½ small bunch of fresh mint, chopped finely Olive oil, two tablespoons
Time: 10 minutes Serves: Makes 1 jar Nutrition: n/a