Marinated Mediterranean-style olives

Marinated Mediterranean-style olives

By
From
Botanical
Photographer
William Meppem

Ingredients

Quantity Ingredient
250g freshly picked kalamata olives
400g sea salt
500ml water
250ml extra-virgin olive oil
3 lemon, zested and juiced
4 garlic cloves, crushed
2 birdseye chillies
1 tablespoon crushed fennel seeds
1 tablespoon ground cumin
1 tablespoon coarsely cracked black pepper
1 bunch oregano
1 bunch mint

Method

  1. Wash the olives, then make an incision along the side of each olive. Make a brine by mixing the salt and water, and pour over the olives in an airtight container. Soak the olives in the brine for up to a week in a cool, dark place.
  2. Drain, rinse off the excess salt and leave to soak in clean water for around 1 hour.
  3. Combine the olive oil, lemon zest and juice, garlic, chillies and spices. Place the olives in a sterilised jar with the herbs, cover with the marinade, and store for 1 week before consuming. The olives should be soft and well infused with the marinade flavours when ready.

Chef’s note

  • In Australia it is quite common to have an olive tree in the backyard and this recipe tells you how to preserve your fresh olives from scratch. It is well worth the effort. If you don’t have access to fresh or raw olives, you can still marinate olives following this recipe – simply skip the brining process.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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