Marinated Chilli Olives
"Perfect as part of an anti-pasto or for when the sun sinks behind the yard arm! Dead easy to make and extremey good. Cooking time does not include marinating time."
- Ready In:
- 13mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 tablespoon cumin seed
- 125 g black olives
- 125 g green olives
- 1 clove garlic
- 1 grated lemon, rind of
- 1 medium red chile, finely diced
- 125 ml olive oil
directions
- Place the cumin seeds in a small frying pan over low heat and toast for 2 minutes, until fragrant and slightly golden.
- Place all the ingredients in a bowl or jar and marinate covered, for 3 hours or overnight if possible.
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Reviews
-
These were the hit of a 4th of July picnic. The blend of flavors was excellent; not too spicy-hot and the lemon/cumin flavors were delicious. I'm glad I made a slightly larger batch so I could experiment with marinating time. They were excellent after 24 hours, but the cupful I saved were even better the next day. I think this is a recipe you could keep in the fridge for days, and it would just keep getting better. I'm going to make these a lot, not changing a thing. Thanks!!
RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.
