Marinated Olives

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Preparation info

  • Difficulty

    Easy

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 70 g (2⅔ oz) Ligurian olives
  • 70 g (2⅔ oz) Kalamata olives
  • 70 g (2⅔ oz) Sicilian olives
  • 1 sprig thyme
  • 1 fresh bay leaf
  • 1 star anise
  • 1 cinnamon stick
  • 2 g (1/16 oz) coriander seeds
  • 5 black peppercorns
  • 1 garlic clove
  • 1 strip (4 × 2 cm/1½ × ¾ inch) of orange peel, white pith removed
  • 1 strip (3 × 2 cm/1¼ × ¾ inch) of lemon peel, white pith removed
  • 150 ml (5 fl oz) vegetable oil
  • 100 ml ( fl oz) extra virgin olive oil

Method

Place all the ingredients in a large saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and allow to cool. Spoon into a small bowl to serve.

To store, transfer the olives and oil to an airtight container and refrigerate for up to 4 weeks. Bring back to room temperature to serve. Fills a 500 ml (17 fl oz/2 cup) capacity jar.