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 (in the fridge or other cool, dark place) 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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