Olives are a welcome food to serve with pre-dinner drinks or at a cocktail party. Yes you can readily buy pre-marinated olives, but why not make your own? Home-marinated olives are so much better than most shop-bought marinated olives and it’s always rewarding to be able to say “I made it myself” when your guests declare how delicious something is!
This recipe can be put together in minutes, but will need at least 24 hours to marinate. The olives will keep in the refrigerator for at least a week and any leftover oil is lovely for dressing salads or dipping bread into.
Ingredients (serves 4-6):
300g assorted olives in brine (eg Kalamata, green)
¼ cup extra virgin olive oil
2 cloves garlic, thinly sliced
2 teaspoons fresh thyme leaves
1 small red chilli, finely chopped
4 x 2cm strips orange rind
2 fresh bay leaves (optional)
1. Rinse the olives and drain well.
2. Place the remaining ingredients into a bowl and mix well. Add the olives and combine. Cover tightly with plastic food wrap, or transfer to a sealable container, and refrigerate for at least 24 hours to allow the flavours to develop. Stir occasionally.
3. When ready to serve, discard the strips of orange rind and the bay leaves and allow to stand at room temperature for 20 minutes. The olives will keep in the refrigerator for at least a week.