Marinated Green Olives
photo by Leggy Peggy
- Ready In:
- 300 g green olives in brine
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fennel seed
- 1 teaspoon peppercorn
- 2 dried chilies
- 1⁄2 preserved lemons or 1 lemon, zest of
- olive oil, to cover
- Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
- Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
- drain the olives and give them a rinse off in water.
- Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
- I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.
Questions & Replies
Got a question? Share it with the community!
I let these marinate for a week before eating. I used the zest of two lemons. It's worth seeking out the preserved lemon, because I can imagine how divine these would be with the more intense flavour. When the olives are gone, I'll be thinking up good ways to use the flavoured oil. Made and thoroughly enjoyed for Pick a Chef.
I tried this recipe because I was intrigued by the addition of fennel - a flavouring I haven't added yet to my marinated olives but will never omit from now on. I used Kalamata olives instead of green as I have an abundance of them. The marinade had a nice balance of flavours and, as I said, the fennel is great. I don't think the addition of a clove or two of garlic would be a terrible addition.