Marinating our own olives is a bit of a specialty at La Source. This simple recipe for tangy lemon and dill olives is has been a big hit with our guests.

• 370ml jar of green olives
• 1 x organic unwaxed lemon
• dried dill
• olive oil
• salt and pepper to taste

Drain the olives and put them in a bowl. Grate the zest of the lemon and add to the olives together with half the juice. Add a teaspoon or so of dill. Add about a tablespoon of olive oil and salt and pepper to taste. Mix well and leave several hours for the flavours to mingle.

La Source is a retreat centre in tranquil natural surroundings in the Ardèche region of southern France. We run our own programme of workshops, welcome groups and bed and breakfast guests. We also have an excellent table d’hôte. Click here to find out more