Citrus Olives

Citrus Olives. Photography: Dawn Langley

Marinated olives are the perfect raw party food. They don’t mind sitting around for an evening, and the longer they marinade for at room temperature, the better they taste.

You can add a little garlic if you wish, but if you are serving these at a party, you may choose not to, otherwise you will be able to tell who eaten them from a distance.

INGREDIENTS

4 tablespoons extra virgin olive oil

2 tablespoons sherry vinegar

½ teaspoon coriander seeds

½ teaspoon fennel seeds

½ teaspoon dried rosemary or a sprig of fresh

1 piece of orange or lemon zest, shredded

200g black olives, pitted

Season to taste

METHOD

In a mixing bowl, combine the olive oil and sherry vinegar. Add the spices, herbs and zest.

Stir in the olives and combine well. 

Cover or place in a jar and seal. You can leave these to marinate for up to a week in a cool place, stirring gently every day.  Store in the refrigerator when ready but bring to room temperature when serving.