Rosemary marinated olives

Rosemary marinated olives

14saves
10min


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About this recipe: The flavour of olives is greatly enhanced by marinating them in fruity olive oil with fresh herbs and citrus juices. When served with colourful chunks of red and yellow pepper and little cherry tomatoes, they look and taste fabulous. For the best flavour, allow about 2 days marinating. These are great with warm pitta bread fingers.

Azmina Govindji

Ingredients
Serves: 8 

  • 200 g (7 oz) olives, preferably a mixture of black and green
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 thin-skinned orange, scrubbed but not peeled, cut into small chunks
  • 2 sprigs of fresh rosemary
  • 1 fresh green chilli, seeded and thinly sliced
  • 1 red pepper, seeded and cut into small chunks
  • 1 yellow pepper, seeded and cut into small chunks
  • 125 g (4½ oz) cherry tomatoes, halved or quartered

Method
Prep:10min  ›  Ready in:10min 

  1. Place the olives in a large bowl and add the olive oil, lemon juice, chunks of orange, rosemary sprigs and chilli. Stir together, then cover (or transfer to a jar and seal). Place in the refrigerator.
  2. For the next 2 days, every 12 hours or so, take the olive mixture from the fridge, uncover and stir. Cover again and return to the fridge to continue marinating.
  3. When ready to eat, tip the olives into a serving bowl, add the peppers and tomatoes, and stir well together.

Some more ideas

Add the marinated olives to salads, such as young spinach leaves with chickpeas, or tuna and cucumber. * Make garlicky marinated olives with feta. Instead of orange, rosemary and chilli, add 2 roughly chopped garlic cloves, 30 g (1 oz) chopped sun-dried tomatoes and a small handful of roughly torn fresh basil leaves to the olive oil and lemon juice. Before serving the olives, toss them with 100 g (3½ oz) cubed feta cheese, the peppers, 125 g (4½ oz) halved baby plum tomatoes and some fresh basil leaves.

Plus points

Olives are highly valued for their oil content, which is mostly the healthier monounsaturated type. Green olives provide more vitamin A than black olives. * Extra virgin olive oil is the premium of all the olive oils. It has a low level of acidity and a wonderful aroma and flavour. As it is produced with minimal heat and refining processes, it retains more of its essential fatty acids and phytochemicals. * The name rosemary comes from the Latin and means ‘sea dew’ – this strong, pungent herb was often found growing on the coast. In Roman times it was used mainly as a medicinal herb, to soothe the digestive system.

Total Time

10 minutes, plus 2 days marinating

Each serving provides

Excellent source of vitamin C. Good source of vitamin A, vitamin E.

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