Green olives soaked in olive oil warmed with garlic, lemon zest, rosemary and chilli; a simple nibble for drinks. Serves 6.
drained300g
2clove
1piece
100ml
2sprig
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | drained | — | |
| 2 | | 2clove | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 100ml | — | — | |
| 5 | | 2sprig | — | — | |
| 6 | | 0.5tsp | — | — |
Put the drained olives in the serving bowl.
Green olives · 300 g
Lay the garlic cloves on the chopping board.
Garlic · 2 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Put the garlic in the small saucepan.
Lay the lemon on the chopping board.
Lemon · 1 piecePare off 4 strips of zest with the peeler, leaving the white pith behind; keep the lemon for something else.
Add the strips of zest to the pan.
Pour in the olive oil.
Extra-virgin olive oil · 100 mlAdd the rosemary sprigs.
Fresh rosemary · 2 sprigAdd the chilli flakes.
Chilli flakes · 0.5 tspWarm over a low heat for about 3 minutes, until the garlic just starts to sizzle; don't let it brown.
Take the pan off the heat and leave to cool for 10 minutes.
Pour the oil and everything in it over the olives and stir to coat.
Leave for at least 1 hour for the flavours to soak in, stir again and serve with cocktail sticks if you like. Leave the rosemary stalks and zest in the bowl. Keep any left over covered in the fridge and eat within 4 days (raw garlic kept in oil can grow harmful bacteria), letting them come back to room temperature before serving.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Put the drained olives in the serving bowl.⏱ 15sResultGreen olives |
| 2 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 3 | Garlicstep 2 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Slice them thinly.⏱ 40sResultThinly sliced garlic |
| 5 | Thinly sliced garlicstep 4 | | Put the garlic in the small saucepan.⏱ 10sResultThinly sliced garlic |
| 6 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 7 | Lemonstep 6 | | Pare off 4 strips of zest with the peeler, leaving the white pith behind; keep the lemon for something else.⏱ 40sResultStrips of lemon zest |
| 8 | Strips of lemon zeststep 7 | | Add the strips of zest to the pan.⏱ 10sResultGarlic and lemon zest |
| 9 | 100 ml | | Pour in the olive oil.⏱ 10sResultGarlic and zest in oil |
| 10 | 2 sprig | | Add the rosemary sprigs.⏱ 10sResultAromatics in oil |
| 11 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultSpiced oil base |
| 12 | — | | Warm over a low heat for about 3 minutes, until the garlic just starts to sizzle; don't let it brown.⏱ 3 minResultWarm infused oil |
| 13 | — | | Take the pan off the heat and leave to cool for 10 minutes.⏱ 10 minResultCooled infused oil |
| 14 | Cooled infused oilstep 13 | | Pour the oil and everything in it over the olives and stir to coat.⏱ 20sResultOlives in oil |
| 15 | — | | Leave for at least 1 hour for the flavours to soak in, stir again and serve with cocktail sticks if you like. Leave the rosemary stalks and zest in the bowl. Keep any left over covered in the fridge and eat within 4 days (raw garlic kept in oil can grow harmful bacteria), letting them come back to room temperature before serving.⏱ 1 hrResultMarinated Olives |
| Total Time | 1 hr 20 min | ||
| Nutrient | Per serving |
|---|---|
| 216kcal | |
| 0.8g | |
| 23g | |
| 3g | |
| 4g | |
| 0.6g | |
| 2g | |
| 781mg |
Green olives soaked in olive oil warmed with garlic, lemon zest, rosemary and chilli; a simple nibble for drinks. Serves 6.
What you’ll doYou will warm olive oil gently with garlic, lemon zest, rosemary and chilli flakes, cool it, then pour it over green olives and leave them to soak.
