Marinated olives

Marinated olives

By
From
Huxtabook
Serves
As a snack
Photographer
Chris Middleton

Don’t throw out the oil once you’ve used the olives! It’s great for dipping bread into, adding to pasta dishes, and myriad other uses.

Ingredients

Quantity Ingredient
extra virgin olive oil
olives of your choice
strips orange and lemon zest, removed using a vegetable peeler
bay leaves
long red chillies, cut into large pieces
thyme sprigs
garlic cloves, lightly crushed

Method

  1. Start by using roughly equal quantities of olive oil and olives — you’ll need enough oil to fully cover your olives.
  2. Pour the olive oil into a saucepan and add some orange and lemon zest, bay leaves, chillies, thyme and garlic, in quantities to suit your taste. Gently warm the oil to infuse the flavours.
  3. Put the olives in a container and pour the warm oil mixture over them. Cover and steep in the refrigerator. The longer you let the olives sit, the better the flavour will be; they can be refrigerated for up to 1 month.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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