Add the olives, caper berries, parsley, lemon zest and juice and a good crack of black pepper and continue to cook, stirring occasionally, for 10-12 minutes, until the lemon zest is golden and the olives are infused with the flavours of the oil. Taste and adjust the seasoning, if needed, then remove from the heat and allow to cool.
Dirty Olives I Georgie Eats
