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Marinated Olives
So easy to do, and especially good served a little bit warm. Olives are perfect as an appetiser or part of an antipasto plate. Quantities are rather approximate as I just throw it all in! You can make your own favourite marinade combinations too.
200g Mixed Pitted Olives.
4 Tbsps Olive Oil
2 Tbsps Balsamic Vinegar
3 Sprigs Rosemary, some leaves chopped, some still on stalk
2 Large Garlic cloves, sliced
1 Large Long Red Chilli, cut into about 2-3 pieces.
Mix everything together.
Leave to marinate for a few hours or longer.
Warm in a saucepan just before serving.
Note: This is fine in the fridge for a few days but don't keep much longer than a week unless you wash the marinade off- the fresh herbs etc will go mouldy, or develop bacteria in time!
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