Marinated Olives
Ingredients
- 133.3 gGreen olive (pitted or whole)
- 133.3 gBlack olive (whole)
- 2 pcGarlic (crushed with skin on)
- 100 mlExtra virgin olive oil
- 0.7 tbspRed wine vinegar
- 1.3 pcRosemary (fresh sprigs)
- 1.3 pcThyme (fresh sprigs)
- 0.3 pcCitrus limon (L.) Burm. f. (zested)
- 0.3 pcCitrus sinensis (L.) Osbeck (zested)
- 0.7 tspSmoked paprika
- 0.7 tspWhole cumin seeds
Method
Plump, firm olives glistening in golden oil. Scents of rosemary, crushed garlic, and a smoky touch of paprika mingle for a bold flavor profile.
- 1
Crush the garlic cloves with the flat of a knife, keeping the skin on. Remove wide strips of zest from the lemon and orange, avoiding the bitter white pith.
- 2
In a small pan, heat the olive oil over low heat. Add cumin seeds, rosemary, thyme, and garlic. When it smells like the Mediterranean herbs and the garlic just begins to golden, remove from heat.
- 3
Off the heat, stir in the smoked paprika and red wine vinegar. Pour this warm mixture over the green and black olives in a jar. Add the citrus zests.
- 4
Close the jar and let marinate for at least 24 hours in a cool place. The olives must be completely submerged in oil to fully absorb the flavors.
Frequently asked questions
How do you get this dish right?
- Use high-quality olive oil; it solidifies in the fridge but turns liquid again at room temperature.
- Take the olives out 30 minutes before serving to let the aromas fully develop.
How long does this dish keep?
Keeps for 2 weeks in the refrigerator in an airtight jar, fully submerged in oil.
