This is an easy way to jazz up some olives and much cheaper than buying them pre-made. Our Parthenon range of stuffed olives are perfect for this. In this recipe I have used a mix of the almond stuffed and red capsicum.
Marinated Olives
Cooking Time: 15min prep
Number of Serves: makes 2 jars of olives
Instructions:
Ingredients:
2 jars of Parthenon stuffed olives (OLA/OLISG/OLISRP/OLISTO)
1 cup extra virgin olive oil (OLIOE)
1 tablespoon of whole coriander seeds (CORWH)
1 teaspoon of fennel seeds (FENWP)
1/4 teaspoon of chilli flakes (CHIFLP)
2 bay leaves (BAYLP)
3 garlic cloves, finely sliced
Step by Step:
Thoroughly drain the olives
Over a low heat, toast the coriander and fennel seeds in a small frying pan until fragrant. Crush in a mortar and pestle until most of coriander seeds are split .
Add all remaining ingredients except for the olives and place over a low heat for 5 minutes. Leave to cool.
Pour the marinade over the olives and stir to combine. Add olives to jars and screw lid on.
Leave them to sit for at least a couple of hours before eating them.
Alternatively, the olives will keep in the fridge for at least a month. The longer they sit the better they will taste.
Bring to room temperature before serving.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| OLA | RESTRICTED PRODUCT | $0.00 | |||
| OLISG | RESTRICTED PRODUCT | $0.00 | |||
| OLISRP | RESTRICTED PRODUCT | $0.00 | |||
| OLISTO | Olives stuffed with sundried tomato in oil 200gm dw | $0.00 | |||
| OLIOE | Olive oil extra virgin italian eva brand | $0.00 | |||
| CORWH | Coriander whole essente stand up pouch | $0.00 | |||
| FENWP | Fennel seeds whole | $0.00 | |||
| CHIFLP | Chilli crushed flakes medium heat | $0.00 | |||
| BAYLP | Bay leaves (laurel) semi select essente | $0.00 |
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