Chili and garlic marinated olives

Name: Chili and garlic marinated olives
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: Makes 12 cocktail portions
Cuisine: Asia
Ingredients: ½ teaspoon fish sauce; 1 teaspoon minced rosemary leaves; 2 tablespoons lemon juice; 2 tablespoons lime juice; 3 tablespoons minced shallots; 5 cloves garlic, minced; 1 to 2 teaspoons sugar; 1 tablespoon rice wine or sake; 1 tablespoon rice wine or sake; ¼ cup (60 ml) water; 1 ½ cups (150 g) green pitted olives (see note); 2 cups (200 g) black Kalamata olives; 2 tablespoons minced red finger-length chili; 1 tablespoon olive oil; coriander leaves (cilantro), to garnish; Rosemary leaves, to garnish

Preparation info

Makes
12
cocktail portions

Difficulty
Easy
Ready in
25 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

A vibrant blend of rosemary, chili, citrus and garlic transforms a simple bowl of olives into a veritable fiesta. A perfect pre-dinner nibble, this takes no time at all to prepare.

Ingredients

2 cups (200 g) black Kalamata olives
1 ½ cups (150

Asia
Fish course
Dinner
Pescatarian
Spicy
Gluten-free

Method

Make the Spicy Dressing by heating the olive oil in a skillet over medium heat and stir-fry the chili, garlic and shallots until fragrant, about 1 minute. Add all the other ingredients and simmer for about 6 minutes, until the mixture has thickened and the sauce has reduced to ¼ of its volume. Set aside.
Mix both types of olives in a salad bowl. Add the Spicy D