Make Ahead

Marinated olives

February  7, 2011
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

  • Makes enough
  • 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
In This Recipe
  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.

See Reviews

See what other Food52ers are saying.

For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!