I love olives and have been making variations of this recipe for decades. They taste great on their own as a snack, and can be used in salads and other savoury dishes. A jar of marinated olives also makes a delightful gift.
Note: It’s important to sterilize your glass jars and lids well and use good quality ingredients, especially fresh olive oil.
2 cups Kalamata or your favourite mixed olives (ready to eat cured olives, not straight from the tree)
1 – 2 cups virgin olive oil
6 cloves garlic, peeled
2 -3 dried red chilies
2 fresh bay leaves, or a sprig of rosemary, thyme or any woody herbs
1 tsp black peppercorns
a curl of lemon zest
If the olives are in brine, drain well. Pack olives and herbs in a sterilized jar and pour over olive oil until covered. Store in a cool, dark place for at least a week to infuse the flavours.
When stored well and the olives remain covered in oil, they’ll last for months.
Left over oil can be used in salad dressings and cooking.
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