South Australia Marinated Olives Recipe
Make South Australia Marinated Olives Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Olives & Marinade
Aromatics & Herbs
Optional finishing
Method
Olives & Marinade
- 1
Rinse and dry olives
If olives are packed in brine, drain them in a colander and rinse briefly under cold water to remove excess salt. Pat dry with paper towels or a clean tea towel. Place 600 g olives in a mixing bowl or a wide jar.
- 2
Prepare marinade
In a small bowl whisk together 120 ml extra-virgin olive oil, 30 ml white wine vinegar, 15 ml fresh lemon juice and 1 tbs honey until combined. Stir in 1 tsp coarse sea salt and 1 tsp whole black peppercorns. Taste and adjust balancing oil/vinegar/honey to your preference — olives should be glossy and tangy with a hint of sweetness.
- 3
Combine olives and marinade
Pour the marinade over the olives, toss gently with a wooden spoon or spatula to coat all olives. Transfer olives and marinade to a clean jar (a 1-litre jar works well) leaving about 1–2 cm headspace. Ensure olives are submerged in oil-vinegar mixture; press down slightly if needed.
Aromatics & Herbs
- 4
Add aromatics
Tuck 3 sprigs of rosemary, 4 sprigs of thyme, 3 thinly sliced garlic cloves, 1 tsp dried chilli flakes and 1 tbsp fresh lemon zest into the jar among the olives. Distribute aromatics evenly so each handful of olives will be perfumed.
- 5
Seal and rest
Close the jar tightly and gently shake to redistribute marinade and aromatics. Let the olives macerate at room temperature for at least 4 hours, preferably overnight. For best flavour, refrigerate and allow to marinate for 24–72 hours, turning the jar once or twice to recoat the olives.
Optional finishing
- 6
- 7
Serve
Before serving, bring olives to room temperature. If desired, stir in the toasted nuts and 2 tbsp chopped fresh parsley. Spoon olives and some of the marinade into a shallow serving bowl. Garnish with an extra sprig of rosemary or a little extra lemon zest. Serve with crusty bread or as part of a mezze board.