MARINATED OLIVES THREE WAYS. 04/11/13
INGREDIENTS METHOD

Greek-style marinated olives

Makes 300g/10½ oz

 

100ml/3.5fl oz extra-virgin olive oil

75ml red wine vinegar

4 bay leaves

½ tsp black peppercorns

2 garlic cloves, thinly sliced

Peel of 1 orange

1 whole red chilli, roughly chopped (including seeds)

300g/10½ oz green or black olives, or a mixture

 

Preserved lemon and coriander seed marinated olives

Makes 300g/10½ oz

 

100ml/3.5fl oz extra-virgin olive oil

2 tsp coriander seeds

2 small or 1 large preserved lemons, sliced

Leaves from 1 head of celery, roughly torn up

300g/10½ oz green or black olives, or a mixture

 

Orange and anchovy marinated olives

Makes 300g/10½ oz

 

300g/10½ oz green olives

100ml/3.5fl oz extra-virgin olive oil

75ml/3fl oz sherry vinegar

4 anchovy fillets, sliced in half lengthways

1 orange, unpeeled, cut into thin rings

 

 

Greek-style marinated olives

Combine the oil, vinegar, bay leaves, peppercorns and garlic in a small pan and place over low heat until warmed through. Take off the heat, and add the orange peel, chilli and olives and transfer to an airtight container. Leave to marinate at room temperature overnight before serving. Will last around 2 weeks.

 

Preserved lemon and coriander seed marinated olives

Combine the oil and coriander seeds in a small pan and place over a low heat until warmed through. Take off the heat, pour into a bowl and add the preserved lemons and celery leaves. Mix gently with your hands, then transfer to an airtight container and leave to marinate at room temperature overnight before serving. Will last approximately 1 week.

 

Orange and anchovy marinated olives

Combine all the ingredients in a large bowl, mixing everything gently with your hands. Transfer to an airtight container and leave to marinate at room temperature overnight before serving. Will last approximately 1 week.

MONGOLIAN CRISP LAMB.
05/04/14
KOREAN FRIED CHICKEN.
28/02/14
KOREAN JEON.
28/02/14
CHRISTMAS PALMIERS.
06/12/13
WILD MUSHROOM ARANCINI.
06/12/13
SPINACH AND CHEESE BOREKS.
06/12/13
PORK RILLONS.
06/12/13
SPICED GAME SAUSAGE ROLLS.
08/11/13
THREE SMORREBROD RECIPES.
11/10/13
BABA GHANOUSH.
06/09/13
MOROCCAN EGG, POTATO & GREEN OLIVE PITTA.
06/09/13
DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE.
30/08/13
BACON CROQUETAS.
12/07/13
BROAD BEAN FALAFEL.
28/06/13
BEER-BATTERED FISH WITH PINE NUT TARATOR.
31/05/13
SPANISH TORTILLA.
17/05/13
EGG & SPINACH BRIK.
26/04/13
DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE.
18/03/13
MARINATED OLIVES THREE WAYS. 04/11/13
INGREDIENTS

Greek-style marinated olives

Makes 300g/10½ oz

 

100ml/3.5fl oz extra-virgin olive oil

75ml red wine vinegar

4 bay leaves

½ tsp black peppercorns

2 garlic cloves, thinly sliced

Peel of 1 orange

1 whole red chilli, roughly chopped (including seeds)

300g/10½ oz green or black olives, or a mixture

 

Preserved lemon and coriander seed marinated olives

Makes 300g/10½ oz

 

100ml/3.5fl oz extra-virgin olive oil

2 tsp coriander seeds

2 small or 1 large preserved lemons, sliced

Leaves from 1 head of celery, roughly torn up

300g/10½ oz green or black olives, or a mixture

 

Orange and anchovy marinated olives

Makes 300g/10½ oz

 

300g/10½ oz green olives

100ml/3.5fl oz extra-virgin olive oil

75ml/3fl oz sherry vinegar

4 anchovy fillets, sliced in half lengthways

1 orange, unpeeled, cut into thin rings

 

 

METHOD

Greek-style marinated olives

Combine the oil, vinegar, bay leaves, peppercorns and garlic in a small pan and place over low heat until warmed through. Take off the heat, and add the orange peel, chilli and olives and transfer to an airtight container. Leave to marinate at room temperature overnight before serving. Will last around 2 weeks.

 

Preserved lemon and coriander seed marinated olives

Combine the oil and coriander seeds in a small pan and place over a low heat until warmed through. Take off the heat, pour into a bowl and add the preserved lemons and celery leaves. Mix gently with your hands, then transfer to an airtight container and leave to marinate at room temperature overnight before serving. Will last approximately 1 week.

 

Orange and anchovy marinated olives

Combine all the ingredients in a large bowl, mixing everything gently with your hands. Transfer to an airtight container and leave to marinate at room temperature overnight before serving. Will last approximately 1 week.

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