argentinian marinated mixed olives

Mediterranean

Appetisers

argentinian marinated mixed olives

These marinated olives are perfect for adding to an antipasti plate, and have a lovely kick to them thanks the chilli and garlic. For best results, gently warm them with the marinade in a frying pan to extract the most of their flavour!

No ratings yet

Servings

4

Author:

Natalia Lescano

Ingredients

  • 300g jar of Mount Zero Organic Mixed Olives
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1-2 cloves of garlic, finely chopped
  • 1 tsp sweet paprika
  • ½ tsp chilli flakes
  • 1 tsp oregano, finely chopped (preferably fresh, but dried will do)
  • 1 tsp rosemary, finely chopped (again, fresh is preferable)
  • Drizzle of Mount Zero Frantoio Extra Virgin Olive Oil

Directions

  1. Rinse the olives in water to remove the brine and drain.
  2. In a bowl, mix the herbs, garlic, chilli and paprika with a good glug of olive oil.
  3. Add the mixed olives and toss to combine.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

Find more Recipes

News

View all
  • The Press | Mike Russell from Baker Bleu

    The Press | Mike Russell from Baker Bleu

    What first drew you to long-fermentation sourdough, and what was the moment you decided to turn it into Baker Bleu? I discovered baking when I was 25 and it was...

    The Press | Mike Russell from Baker Bleu

    What first drew you to long-fermentation sourdough, and what was the moment you decided to turn it into Baker Bleu? I discovered baking when I was 25 and it was...

  • The Press | Joseph Abboud from Rumi

    The Press | Joseph Abboud from Rumi

    This month in The Press, we head to Rumi in East Brunswick Village to speak with chef and owner Joseph Abboud. Since 2006, Joseph has made Rumi a home for...

    The Press | Joseph Abboud from Rumi

    This month in The Press, we head to Rumi in East Brunswick Village to speak with chef and owner Joseph Abboud. Since 2006, Joseph has made Rumi a home for...

  • The Press | Sandra Seah Chef & Six-Eyed Scorpion

    The Press | Sandra Seah Chef & Six-Eyed Scorpion

    Six-Eyed Scorpion is a modern, Asian-inspired condiment brand with the motto of: flavour first, community always, never boring. We want to elevate Asian food culture in a way that is...

    The Press | Sandra Seah Chef & Six-Eyed Scorpion

    Six-Eyed Scorpion is a modern, Asian-inspired condiment brand with the motto of: flavour first, community always, never boring. We want to elevate Asian food culture in a way that is...

1 3
View all