02/06/2018
Spiced Garlic Olives
Have a go at preserving your own olives!
Makes:
3kg
Prep Time: 2 hours (plus up to 14 days soaking)
Ingredients
- 3 kg olives
- 2 litres water (for brine)
- 200g rock salt
- 500ml white vinegar
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 1 bulb garlic
- extra virgin olive oil
Method
Cut slits into each olive, place in a bucket and cover with water. Drain and change
water daily for 7-14 days until olives are only mildly bitter.
Boil water and salt together and allow to cool, mix in vinegar. Dry fry coriander and fennel
seeds in a frying pan until toasted and aromatic. Peel and finely slice garlic cloves. Drain
olives of soaking water and place into sterilised jars. Evenly distribute garlic and seeds amongst jars.
Cover with brine solution and top with a 1cm layer of olive oil. Seal and keep for at least 3 months
before eating.
To serve, drain olives, retain seeds but remove garlic and mix with olive oil, extra fresh
garlic, chilli and rosemary or parsley, and marinate at least 1 hour (or up to 24 hours in
refrigerator) prior to serving.
Tips
To sterilise jars, wash thoroughly and place in oven at 100 deg C for 20-30 minutes. Pour boiling water over lids to sterilise them too.
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