GIN- AND LEMON-MARINATED OLIVES

My Cellar

Serves 8 to 10

½ lemon, juice and rind

1 cup (250) ml mixed olives

1 tbsp (15 ml) gin

1 tbsp (15 ml) extra-virgin olive oil

1 tbsp (15 ml) roasted red pepper, chopped

1 pinch chili flakes (optional)

Peel rind off lemon with a vegetable peeler and cut into thin strips. Mix olives with remaining ingredients and let sit overnight. Bring olives to room temperature before serving.