up cycled olives

14 Apr

This recipe can be used to jazz up cheap olives into something party worthy with minimum effort. I used to hate olives when I was younger and then developed a taste for them almost overnight. However, like my cheese habit, my love of olives can be a costly one. Recently I was asked to bring olives as nibbles to a party but wasn’t sure how may people were going to be there so I thought I’d have a shot a marinating my own. Starting with cheap olives and adding herbs and flavours to disguise their true origin.

Ingredients

1 jar of green olives & 1 jar of black olives from a well-known budget supermarket.

1 clove garlic finely chopped

1 sprig of rosemary and same of thyme finely chopped

1 tsp crushed

1 red chilli finely chopped

zest of 1 lemon in strips of finely grated.

Olive oil to cover

Method

Drain the olives and place in a large tub or jar, chop garlic, herbs and chilli and crush fennel seeds with a pestle and mortar and the back of a spoon. Add to the olives. Cover with olive oil and leave in the fridge to infuse for at least 48 hours. If the oil still covers the olives these could be kept in the fridge for a few weeks if needed, or feed a lot of people in one go. These olives are especially good with a little lemon juice squeezed over them, and the oil can be kept and used as a dressing or in other dishes.

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