Marinated Olives

Name: Marinated Olives
Ingredients: 225g (1 1/2 cups) green or tan olives, unpitted; 4 tablespoons fresh coriander; 4 tablespoons fresh flat leaf parsley; 1 garlic clove, finely chopped; 1 teaspoon finely grated ginger; 1 red chilli, seeded and finely sloced; 4 - 5 kumquat skins chopped up, membrane and seeds eaten, discarded or saved for making jam; 1 tablespoon lemon zest; Good pinch of (dry-roasted) cumin; 2 - 3 tablespoons lemon juice; 2 - 3 tablespoons olive oil

11 ingredients

3 steps

Ingredients

225g (1 1/2 cups) green or tan olives, unpitted
4 tablespoons fresh coriander
4 tablespoons fresh flat leaf parsley
1 garlic clove, finely chopped
1 teaspoon finely grated ginger
1 red chilli, seeded and finely sloced
4 - 5 kumquat skins chopped up, membrane and seeds eaten, discarded or saved for making jam
1 tablespoon lemon zest
Good pinch of (dry-roasted) cumin
2 - 3 tablespoons lemon juice
2 - 3 tablespoons olive oil

Directions

1

Crack the olives to break the flesh but not the stone. You can do this by pressing the flesh with your fingers. Leave in cold water overnight.
2

Drain the olives and put in a jar. Combine all the other ingredients and stir into the olives.
3

Store in the refrigerator for at least 1 week before use, shaking the jars occasionally.