in France

Pickled olives

updated

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Ingredients for 4 servings:

  • 4 garlic cloves
  • 1 piece(s) orange or lemon peel, untreated
  • 4 sprigs rosemary
  • 4 sprigs basil
  • 4 sprigs of thyme
  • 2 bay leaves, fresh or dried
  • 1 red chili pepper(s)
  • 200 g green olives in brine
  • 150 g olives, blue in brine
  • 100 ml olive oil (approx.)

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Olive oil

Peel the garlic and chop very finely. Finely chop the orange zest. Wash the herbs and shake dry. Remove the stems and finely chop with the bay leaf. Wash and trim the chili pepper, remove the seeds, and slice into thin rings. Drain the olives well. Mix the garlic, herbs, and chili rings with the oil. Mix in the olives, cover, and marinate for at least 12 hours. Stir thoroughly before serving. They go well with nuts, bread, or the delicious chickpea flatbread (in my recipes).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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