Skip to main content

Join The Table to earn rewards.

Already a member?

Make Ahead

Marinated olives

by:
February  7, 2011
0 0 out of 5 stars /
0 Ratings0 total ratings /
Marinated olives
Marinated olives
Marinated olives
Marinated olives
  • Makes enough
Author Notes

Olives, spice, citrus - simply said. I first came across this recipe in a little book of Moroccan cooking......easy to adapt, use your favourite spices and herbs and add a touch of citrus. —Kitchen Butterfly

What You'll Need
Ingredients
  • 225g (1 1/2 cups) green or tan olives, unpitted
  • 4 tablespoons fresh coriander
  • 4 tablespoons fresh flat leaf parsley
  • 1 garlic clove, finely chopped
  • 1 teaspoon finely grated ginger
  • 1 red chilli, seeded and finely sloced
  • 4 - 5 kumquat skins chopped up, membrane and seeds eaten, discarded or saved for making jam
  • 1 tablespoon lemon zest
  • Good pinch of (dry-roasted) cumin
  • 2 – 3 tablespoons lemon juice
  • 2 – 3 tablespoons olive oil
Directions
  1. Crack the olives to break the flesh but not the stone. You can do this by pressing the flesh with your fingers. Leave in cold water overnight.
  2. Drain the olives and put in a jar. Combine all the other ingredients and stir into the olives.
  3. Store in the refrigerator for at least 1 week before use, shaking the jars occasionally.
Tags:
Contest Entries

See what other Food52ers are saying.

Kitchen Butterfly
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

Popular on Food52

Continue After Advertisement

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.