Marinated olives

This recipe requires preparation in advance!

Having realised that I was bored with pre-prepared stuffed olives, I decided to buy plain olives, complete with stones and marinate them. I happened to have a lot of olives when I made this, but you easily reduce the quantity.

Marinated olives

Servings:	Servings: 30 - Marinades 1.5 kg of olives
Calories per serving:	65
Ready in:	1 week
Prep. time:	1 week
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

Best recipe review Never thought of doing this 4/5 Trouble is, can't find raw olives in bulk 😐 Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g green olives, stones intact
• 1 kg black olives, stones intact
• Olive oil, to cover
• 1 bulb or more of Garlic, peeled and crushed
• 1-2 teaspoons chilli powder
• 1 teaspoon cumin seeds
• 2 tablespoons dried thyme or oregano
• 90 ml sherry vinegar

Method

1. Place the olives in an airtight container, such as a Lock&Lock box and add enough olive oil to cover.
2. Stir in the remaining ingredients and shake vigorously.
3. Leave to marinate for at least a week before consumption.

Serving suggestions

Use with any recipe that calls for olives, removing the stones if necessary. Personally, I just enjoy pigging out on them on their own.

Variations

Try experimenting with your own choice of herbs and spices. My green hojiblanca olives originated in the area around Fuente de Piedra in Andalucía and the black ones were from Syria. Use any combination of olive type, colour and origin. Make your blend unique!

Chef's notes

It is a good idea to shake the container several times daily as the sherry vinegar sinks to the bottom.

Remove the stones if you wish, but I find that olives taste better stoned at the last minute.

Do not throw away the marinade as it can be used as a dressing.

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