Mediterranean Marinated Olive!! Olives and olive oil are a staple of Mediterranean cuisine, and the olive tree is among the oldest cultivated trees in the world. You have heard a lot about how healthy a Mediterranean diet is and how effective it is in prevention and management of lots of diseases. It is no strange that olive oil is becoming the world’s favorite oil – olives and olive oil are fairly nutritious and would be great to add them to your daily menu.
Here is a lovely recipe to have on hand, whether served with your daily meals, your weekend gatherings or as a starter or for special party buffet, this always makes a beautiful addition. Serve it on its own or even part of the charcuterie display – great for guests to munch on before serving the main dish. A bowl of these marinated olives is always a hit!
I soak black and green olives in a coriander fennel seed infused oil bath, then I transfer to a sterilized jar with a tight fitting lid. I avoid adding garlic and herbs at this stage to be perfectly safe of the risk of botulism. The jarred olives will last for so long on your kitchen shelf as long as they are completely submerged in oil. I usually have a few jars of olives preserved in oil on my kitchen shelf. Once I need a bowl to be served right away, I exract a cup of olives, add the crushed garlic, diced parsley and the julienned preserved lemon rind.
And Now Let’s Get Started
Heat the spices and bay leaves in an oil-free pan, roast until fragrant to bring out their earthy flavor, shake well and be careful not to scorch them.
Mix the heated spices with the olive oil, in a bowl, and stir to infuse together.
Toss in the green and black drained olives, and add the dried chilies, if used.
Transfer the bowl ingredients to a sterilized jar, making sure the olives are fully submerged in oil. Now your olives are ready to take on the flavors. They will last for so long on your kitchen shelf. The longer they live, the better they will taste.
Once you need a bowl to be served right away, exract a cup of olives, add the crushed garlic, diced parsley/ rosemary and the julienned preserved lemon rind. Mix well and serve as a starter or part of the charcuterie display or even to munch on before serving the main dish. They even make a great solution for unexpected guests. Serve it with pita bread or your favorite bread – the result is fabulous.
And for a deeper flavor, add some diced feta!
What type of olives to use and what to do with the remaining olive oil in the jar after the olives are gone?
- Use Lebanese, Kalamata or Nicoise olives or even a mix of your favorite brand and type of olives, it is a subjective matter, so tasting olives before buying them is always a good idea!
- I use both green and black olives becuase the colors contrast beautifully.
- Don’t discard the remaining olive oil in the jar after the olives are gone. Use it with dressings, pastas or drizzle over labneh, feta cheese or grilled halloumi, or mix it with balsamic vinegar and serve as a dip with some crusty bread!! Oh so yummy!!
Mediterranean Marinated Olives
Description
Ingredients
- 500 g. / 1 lb. 2 oz. green olives
- 500 g. / 1 lb. 2 oz. black olives
- 2 tablespoon fennel seeds
- 5 tablespoons coriander seeds
- 4 bay leaves
- Dried chilies optional, quantity to taste preference. I used 4 dried chilies, I like mine hot and zingy
- 2 cups good quality extra virgin olive oil
To be added upon serving
- 1 garlic clove crushed
- A quart of lemon preserve diced
- A sprig of parsley/ rosemary finely chopped
- 1 cup of the above marinated olives
- A pinch of chilie flakes optional
Instructions
- Heat the spices and bay leaves in an oil-free pan to bring out their earthy flavor.
- Mix the heated spices with the olive oil, in a bowl, and stir to infuse together.
- Toss in the green and black draied olives, and add the dried chilies, if used.
- Transfer the bowl ingredients to a sterilized jar, making sure the olives are fully submerged in oil.
- Once you need a bowl to be served right away, exract a cup of the jarred olives, add the crushed garlic, diced parsley/ rosemary and the julienned preserved lemon rind. Mix well and serve as a starter or part of the charcuterie display or even to munch on before serving the main dish. The result is fabulous. The blend keeps well in the refrigerator for 3-4 days.
Notes
