Marinated olives

Marinated olives

By
From
Ben's BBQ Bible
Makes
500 g
Photographer
Billy Law

These olives are a great little addition to a barbecue. They can be served as tasty finger food while the meat, fish and veg are cooking, or as a side dish to accompany the main show. They are also delicious on Bruschetta.

For the best result use a mixture of olives — black and green, large and small — and try to buy them unpitted. If you have any marinated olives left over, they can be puréed with extra virgin olive oil and made into a tapenade.

Ingredients

Quantity Ingredient
100g manzanillo olives, washed and pitted
100g kalamata olives, washed and pitted
100g ligurian or niçoise olives, washed and pitted
100g queen green olives, washed and pitted
1 lemon, zested and juiceed
1 fennel bulb, washed and finely sliced
1/2 cup chopped celery heart, (including leaves and stalk)
small handful roughly chopped mint
1 garlic clove, finely sliced
80ml olive oil
1 teaspoon toasted cumin seeds
1 teaspoon chopped red chilli

Method

  1. Combine the olives with the remaining ingredients and leave to stand for 1 hour.
  2. The olives will keep for up to 1 week in the refrigerator if stored in an airtight container, but are best eaten within a few days.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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