Marinated Chilli Olives Recipes

Steps:

• Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

Steps:

• Finely chop garlic,chilli and basil.
• Mix these ingredients with olives, mustard seeds and oil
• Store in sealed jar and keep in fridge.

Steps:

• Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.

Steps:

• Place the cumin seeds in a small frying pan over low heat and toast for 2 minutes, until fragrant and slightly golden.
• Place all the ingredients in a bowl or jar and marinate covered, for 3 hours or overnight if possible.

Steps:

• Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.
• This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chile and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.

Steps:

• 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.