makes about 2 cups
I love buttery green Sicilian olives for this gift, but any good quality olive or even a mixture of them will be delicious.
2 cups olives approx (200g / 7oz)
zest 1/2 lemon
2 cloves garlic, peeled & smashed
1/4 cup extra virgin olive oil
1. Place olives, lemon zest, garlic & oil in a small saucepan.
2. Gently warm over a medium heat and cook for about 10 minutes or until everything smells garlicky and olivey.
3. Remove garlic and discard and pop olives and oil in sterilised jars from the dishwasher. Top up with extra oil to cover and seal.
These olives will keep in the fridge for months. If you’d like to make them to keep in the pantry, skip the garlic and be sure and use sterilised jars.
orange & fennel – replace lemon zest with orange zest and replace garlic with a tablespoon of fennel seeds.
hot – add in a couple of dried red chillies.
Problem Solving Guide
too garlicky – the recipe above is quite generous with the garlic, feel free to reduce the quantity.
short on time – serve olives drizzled with oil and forget about the matinating thing.
Best in something well sealed. Glass jars are best.
olives, olive oil, garlic, lemon zest, salt
straight up – serve in a little bowl.
oil – use the oil in the jar for drizzling anywhere you’d like to add a zesty olivey flavour.