We usually serve olives as part of an aperitif, but between dinner invitations, they often end up forgotten at the back of the fridge. To avoid throwing olives away, and to ensure a ready supply for any unexpected visitor, I started keeping a large jar of marinated olives on hand on my kitchen counter. It’s practical, avoids waste, and the olives are very good.
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Olives, any mix of green, black, Picholine, Kalamata, Cerignola, Niçoise, etc – or just one kind
Coriander seeds, coarsely ground in a mortar
Black peppercorns
Garlic cloves
Bay leaves
Dried red chillies
Lemon wedges
Olive oil
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Mix the olives with the coriander, peppercorns, whole garlic cloves, bay leaves, lemon wedges, and chillies. Put in a jar and cover generously with olive oil. **Anything that is not submerged will become moldy.** Place a lid on the jar but do not close it hermetically, as the olives need to breathe.
Nettle and Quince 
24 July 2013 at 01:38 |
Hi there – do you use olives from off the tree for this recipe?
1 September 2013 at 08:54 |
Hello and applogies for not responding sooner. As I don’t have access to fresh olives I actually use plain cured olives for this. Thanks for asking. V
29 March 2013 at 20:44 |
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alone the content!
17 September 2010 at 07:25 |
Another great post. You could add: “When my mother comes for a visit she eats them away like crazy”.