Friday, 8 February 2013

Marinated Olives with Garlic, Chilli & Parsley

bowl of Queen green olivesI generally buy a pot of marinated olives each week. This works out to be quite expensive, as my favourite marinated Queen green olives are generally £2-£3 a tub. So, I thought I'd have a go at marinating plain olives (at about £1 per jar) to see if they would taste as good and save money...they do!
  • 1 jar of your preferred plain or stuffed olives in brine (about 200g/8oz drained weight)
  • 4 tbsp extra virgin olive oil
  • 1 clove of garlic, peeled and sliced
  • 1 tsp fresh, chopped parsley
  • 1 pinch of dried crushed chilli
Drain the olives, blot dry on some kitchen roll.
Mix the marinade ingredients together and pour over the olives.
Allow to marinate over night in an airtight tub.
Will keep for 3-4 days in the fridge.

Top tip: After you've eaten the olives, don't through the marinade away...pour over chopped Mediterranean or root vegetables and roast them.

Other marinade suggestions: Just add the chopped ingredients to olive oil as above - lemon zest and chopped coriander leaves, sun-dried tomatoes and feta (use the oil from the sun-dried tomatoes), chopped basil and garlic, garlic and chopped fresh chilli etc.

Any other marinade ideas? Do let me know in a comment below.
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  1. Excellent idea.
    And this way, you can use oil of great quality, wich is not always the case with the one we buy.
    Your marinade looks perfect for me!

    1. Thanks. Yes, the extra virgin olive oil does make a difference.


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