These days, you can purchase all sorts of marinated or stuffed olives, and varieties from all over the world. Can you imagine the days when that was not possible? But it was possible to make your own. Enjoy!
Infuse in olive oil and a good wine vinegar with:
- orange peel, thyme, rosemary or oregano.
- orange peel, garlic and bay leaves.
- honey and quince.
- toasted cumin seeds and dice of raw fennel, chilli, garlic and bay leaf.
- thyme leaves, parsley and dice of preserved lemon.
No need to refrigerate unless you have added flavourings that might perish. But bring to room temperature before serving.
Stuff green olives with a cheese filling, and deep fry.
Roast olives and serve them hot – cover the base of a pan with olive oil, chillies, garlic and rosemary, and bake in a moderate oven until the olives are wrinkly and the garlic is cooked.
When cooking olives they taste better when cooked with the pips in. Cooking also makes the flavour more intense.
Make tapenade, add a splash of cognac and serve with freshly made toast.
Feel free to browse recipes from our Retro Recipes series. You might also like our Olives recipes here and here. Or you might like to browse Salad recipes here and here. Check out our easy Autumn recipes here and here.