Marinated Olives

If something is good don’t mess with it right? That’s what I thought about Greek olives. That is until I was dining at a local Spanish tapas bar a block from my flat. I ordered a beautiful risotto and as we were waiting the server brought out a plate of bread and olives. Normative behaviour. As I was talking to my wife I popped an olive into my mouth. I was taken aback. Instantly I stopped what I was saying and said, “You’ve got to try the olives!” Sweet, tangy and delicious. Over the next few weeks of trial and error and eating a lot of olives, I have created a reasonable facsimile that I would love to pass on to you.

What you need:

  • 500g of mixed olives ( I use a mix of 50% of Kalamata 50% green)
  • 3 tbsp honey
  • Zest of 1 lemon
  • 2 tbsp pickled capers
  • 2 tsp of brine from capers
  • 1 tsp of coarse salt
  • 1 teaspoon of fresh oregano (remove the stems)
  • 1/4 cup extra virgin olive oil
  • 1 sealable plastic container for marinating and storage

How it’s done:

  • Mix together all your ingredients in your container. Adjust levels of oil and salt to your taste.
  • Put on the lid and let stand on your counter for 24 hours before partaking.
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One Response to Marinated Olives

  1. […] I have waited a year for this day. I have carefully pruned my tree, I have faithfully watered and protected it during the heatwave in August. Today I harvested my olives. What you see in the picture is not a sample of abundance. Before you is the  entirety of the crop, all 15 of them. At this point I am not exactly sure what to do, or what went wrong…. So I guess this year I will be visiting the market in search of someone else’s crop to cure into eating olives. […]

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