Marinated Chilli Olives Recipes

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA

Steps:

• Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.

MARINATED OLIVES

Steps:

• Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

OLIVES MARINATED IN CHILLI, BASIL AND GARLIC

Steps:

• Finely chop garlic,chilli and basil.
• Mix these ingredients with olives, mustard seeds and oil
• Store in sealed jar and keep in fridge.

MARINATED CHILLI OLIVES

Steps:

• Place the cumin seeds in a small frying pan over low heat and toast for 2 minutes, until fragrant and slightly golden.
• Place all the ingredients in a bowl or jar and marinate covered, for 3 hours or overnight if possible.

MARINATED GREEN OLIVES

Steps:

• Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
• Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
• drain the olives and give them a rinse off in water.
• Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
• I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.