Put the olives in a wide-necked jar with the olive oil, thyme and lemon slices. Shake and leave for 3–4 days.
Clean the potatoes and steam and when cool enough to handle, push off the skins and slice. Pour over the olive oil and olives and season. Add lemon juice to taste.
Garnish with a few sprigs of thyme.
‘All in all, the potato is about the world’s most efficient means of converting plant, land, water and labour into a palatable and nutritious food.’
Man on Earthby John Reader, 1990.
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