karen martini’s marinated olives with orange, cinnamon & chilli

Karen Martini’s special marinated recipe adds some zest, spice and warmth to our mixed table olives.

Author

Karen Martini

Ingredients

• 300ml Mount Zero Frantoio Extra Virgin Olive Oil
• 300ml vegetable oil
• Peeled zest of 1 large orange
• 4 fresh bay leaves
• 6 thyme sprigs
• 4 small red chillies, split lengthways
• 6 garlic cloves, skin on, smashed
• 1 tbsp coriander seeds
• 2 cinnamon sticks, split
• Freshly ground black pepper, to taste
• 2 400g jars of Mount Zero Mixed Olives

Directions

1. Add the olive and vegetable oils to a large saucepan and warm through on a very low heat.
2. Add the orange zest, bay leaves, thyme, chillies, garlic, coriander, cinnamon and about twenty grinds of black pepper. Gently warm for 15 minutes to infuse the oil.
3. Add the olives to the pot and warm through for a couple of minutes.
4. Tip the olives, oil and aromatics into a large jar and refrigerate. Allow the flavours to properly infuse for 2 days before using.
5. The olives will keep for 1–2 months in the fridge. To Serve, simply warm through for a few minutes on a low heat on the stove.