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New obsession with olives

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Having never been a fan of olives – I was so surprised to find myself hunting out the delicious little morsels on a recent trip to Stanthorpe in Qld. Nothing more delicious than a delicate dish of preserved lemon and garlic morsels with an ice cold glass of wine after a long day traipsing through the vineyards.

My like has grown to love and experimentation. Recently crowned the Olive Queen by a girlfriend – this morning I decided to try my hand at making my own.

It is soooo easy and what a lovely little gift to take to a friends house for drinks.

INGREDIENTS
  • 300g of mixed olives – whole
  • 2 teaspoons of fresh rosemary
  • I teaspoon of Fennel seeds
  • I fresh chilli
  • I teaspoon of mixed peppercorns
  • 1/2 preserved lemon
METHOD

  1. Pound the fennel and the peppercorns in a pestle and mortar and add to the chopped rosemary and chilli.
  2. Remove the flesh of the preserved lemon and chop finely and add to the other ingredients.
  3. Sterilise bottles and dry thoroughly.
  4. Drain the olives from the brine and pat dry.
  5. Place olives in hot sterilised jars and evenly add chopped mixture.
  6. Cover with olive oil and seal jars.
Best to refrigerate and eat within a month.

Till next time…

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