Spanish olives

Spanish olives

By
From
Botanical
Photographer
William Meppem

Ingredients

Quantity Ingredient
500ml orange juice
3 oranges, zested
pinch saffron threads
500g good-quality spanish olives
2 tablespoons spanish smoked paprika
1 teaspoon cayenne pepper
500ml spanish extra-virgin olive oil
125ml pedro ximenez sherry
25ml sherry vinegar
25g jalapeno chillies, finely chopped
1 bunch sage, leaves finely chopped
additional sage leaves
2 oranges, peel left on and sliced
3 star anise
2 birdseye chillies, split open

Method

  1. Combine the orange juice, zest, saffron, olives, paprika and cayenne pepper and bring to the boil. Reduce the heat and simmer for 2 minutes to infuse the flavours. Allow to cool.
  2. When cool, combine with the olive oil, sherry, sherry vinegar, jalapeno chillies and chopped sage.
  3. Pour the marinade and olives into an extremely clean airtight container, and layer the olives with sage leaves, orange slices, star anise and birdseye chillies. Marinade for at least 1 week before serving. Store in the refrigerator for up to 2 weeks.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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