Marinated olives
Not Too Tricky
About the recipe
The thing about olives is that there are so many varieties, so when at deli counters in supermarkets, feel free to ask to try all of them. When I’ve found a type I like, I buy around 500g each time. The olives can then be flavoured with fantastic things – but use dried flavourings if you want the olives to keep well.
Ingredients
olives
dried oregano
bay leaf
dried red chillies
coriander seeds or fennel seeds
Method
Find the recipe!
For the full recipe, head to page 45 of The Return of the Naked Chef.
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