Seasoned Olives
Ingredients
- 333.3 gGreen olive (drained and rinsed)
- 2 pcGarlic (very finely minced)
- 100 mlExtra virgin olive oil
- 1.3 tbspRed wine vinegar
- 0.7 tbspOregano (dried)
- 1.3 pcBay leaf (whole leaves)
- 0.7 pcHot chili pepper (seeded and sliced)
- 0.7 pcCitrus limon (L.) Burm. f. (zested)
Method
Plump olives coated in golden oil. The scent of bay leaf and oregano rises as soon as the jar is stirred, while the chili brings a subtle heat to the finish.
- 1
Rinse the olives under cold running water in a colander. They should no longer feel slimy or excessively salty to the touch.
- 2
Finely mince the garlic. Slice the chili into thin rings after removing the seeds. Zest the lemon into long ribbons.
- 3
In a bowl, mix the olive oil and red wine vinegar. Add the oregano, the bay leaves crushed in your hands, and the prepared aromatics.
- 4
Pour the mixture over the olives in a jar. The oil must completely cover the fruit to ensure optimal preservation and even infusion.
Frequently asked questions
How do you get this dish right?
- Prepare the olives at least 24 hours in advance so the flavors penetrate all the way to the pit.
- Take the jar out of the fridge 30 minutes before serving: olive oil solidifies when cold and needs to become clear and fluid again.
How long does this dish keep?
Keeps for 2 to 3 weeks in the refrigerator in an airtight jar, provided the olives remain fully submerged in oil.
