Monday, 20 August 2012

An old fav - simple marinated olive recipe

I had a quick drink with a friend on Friday night who I haven't seen in a while (yes Kate, I mean you). Kate and I met years ago when we started working at the same agency pretty much within a week or so of each other, and as the advertising industry is, I now work with her boyfriend. She's left advertising, but every once in a while she pops into work on a Friday night and we catch up. When we were chatting on Friday night, she reminded me of two things. First, I promised to write up an old recipe for her. And second, that I have to remember what this blog is about. Simplicity. Not to say I won't do more complicated recipes, but I have to remember to come back to the simple things. Luckily enough, the two things she reminded me of co-incide.
The year I met Kate I was kinda broke, so rather than buying people presents that really had no value, I started making people presents. Chutney, jam, marinated olives. I still do it today, because it feels like there's a little more love put into a present like that. The recipe I promised Kate I'd write up is my (or really Donna Hay's) lemon marinated olives. Don't worry, its just marinating, not pickling. This is a great recipe to whip up and put into a cute jar to give to someone as a present, or stick on the table with some cheese and crackers when friends come over.


Ingredients:
250g kalamata olives (try to get pitted if you can)
250g green olives (again, go for pitted)
1tbs lemon rind
1tbs of thyme leaves (if you can get lemon thyme, that's just as delicious)
1tsp cracked pepper
1/2 C lemon juice
2 large red chillies (or as much or little as you want)
2tbs olive oil






Put the 250g kalamata and green olives into a bowl. Zest in 1tbs lemon rind. Chop 1tbs of thyme finely and add it to the bowl.
De-seed the 2 chillies and dice them finely and add them to the bowl.
Crack in 1tbs fresh pepper.
Add the 1/2C lemon juice to the bowl.
Finally, add in the 2tbs olive oil and mix. Stick in the fridge to marinate, ideally for at least 4hrs. Done. Easy. All that's left to do is crack a bottle of red, and nibble on the olives with some scrumptious cheese and crackers.

4 comments:

  1. Nom, nom, nom, nom!!!!!!
    These are the best olives... EVER!!!!!

    Kate

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    1. Awww...so sweet Kate. I'm so sad you can't eat them any more. You have to let me know when you can again and I'll make you a nice big batch. Promise! xx

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  2. Treat cutting chillies like you would cutting onions. Chillie juice is very painful if it gets in your eyes.

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    Replies
    1. Couldn't agree more! You have to be very careful. I remember one time I was making a big batch of chutney and had to chop about 10 chillies. By the end of it, the juice had been absorbed into my skin and my fingers stung. Ouch! My sister has perfected the art of chopping a chilli with a fork and knife, and no fingers. I'm still practicing that technique though.

      x

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