Filling the jar in layers – the jar is sealed and rotated each day to infuse the flavours
I still don’t have olive trees that do anything other than grow and get thrips, however I do like a good olive and the best are always the marinated ones from the deli. My sister-in-law once gave me a jar of olives that she had marinated herself so after finding that it was possible to take cheaper bottled kalamata (or a mix of green and black) olives and marinating them I was hooked. This is my attempt.
Don’t do too many at one time because they only keep for about three weeks.
Marinated Chilli Olives
- 1 large jar Kalamata olives, drained (keep theempty jar to rebottle in later)
- sprig rosemary
- sprig thyme
- 2 tbs fresh oregano or 1 tbs dried
- 3 bay leaves
- 3 cloves garlic finely sliced
- 2 tbs peppercorns
- 1 tsp chilli flakes or 1/4 tsp cayenne pepper
- good olive oil (3:1) & red wine vinegar or lemon juice
View from the top
Place all the ingredients in container that has a well fitting lid and add oil/vinegar mix to half way up. Turn regularly for the first day or so then rebottle into the original bottles. Keeps for about 3 weeks.
Citrus marinated olives
- 1 large jar Kalamata olives, drained (keep the empty jar to rebottle in later)
- sprig rosemary
- the zest of one orange (removed with a vegetable peeler, no pith)
- 3 cloves garlic finely sliced
- ground black pepper
- good olive oil (3:1) & red wine vinegar or lemon juice
Method
- Cut the orange rind into thin strips.
- Place the orange rind strips, olive oil, garlic and rosemary in a medium saucepan.
- Heat over low heat, stirring occasionally, until the olive oil is warm, add the oilves and continue to heat for a few minutes. Set aside and allow to cool to room temperature.
- Transfer the olives back to the jar and leave to marinate, turning regularly, prfereably for a week before eating.
- Bring to room temperature to serve.
You can get larger bottles – whatever is relatively good value