A super simple recipe for a delightful and versatile dish. These super flavorful olives can be enjoyed as a delicious snack or side dish and they can be a perfect addition to any charcuterie or cheese board.
If you've seen some of my other recipes, you will notice that I love garlic and gochugaru and I try to incorporate both as much as I can in my cooking. With this dish particularly, I think they complement each other quite well.
You will need:
Olives (vacuum-sealed, stones in)
Olive oil/ sunflower oil/ vegetable oil
One or two garlic cloves, crushed and diced
Gochugaru (Korean pepper flakes) or chilli flakes
Dried Herbs - sage/rosemary/oregano/basil/parsley
How to:
In a bowl, mix the olives with the garlic, herbs and gochugaru
Put the seasoned olives in a jar
Slowly add the oil of your choice to the jar
Cover with a lid and store in the fridge for one or two days at least. The longer you leave them, the more time garlicky they become.
When serving, you can add squeeze some lemon juice on top
Olive oil condenses at low temperatures so make sure to let the olives warm up at room temperature before serving them
They last in the fridge for up to 2 months
You can use green olives as well, as long as they are vacuum-packed and not in brine if you want to marinate them for longer
If using olives in brine, drain them and follow the same steps, just make sure to use them sooner, as they will keep for less in the fridge than the vacuum-sealed ones.
You can add some cracked black pepper or some chilli flakes to the mix as well
Before serving you can take the olives out of the fridge, add a few cubes of feta cheese, give them a stir and keep them at room temperature for a few minutes, you will not regret it.
If you like this recipe, please click on the little heart below, and if you try it, please let me know how it goes, in the comments below.
I hope life is treating you well.
Take care