Mixed Marinated Olives for that perfect addition to your aperitivo! Mixed Sicilian and kalamata olives, rosemary, lemon rind, garlic, red pepper flakes, olive oil, salt and pepper. Heat over a low heat just until warm.
250g Sicilian olives
375g green Spanish olives in brine
350g Kalamata olives in brine
4 garlic cloves, peeled and sliced
Rind of 1 lemon
2 tbsp. red pepper flakes
2 cups of extra virgin olive oil
Handful of fresh herbs like thyme, rosemary or oregano
1 tsp of sea salt
Drain the brine from the Kalamata and Spanish olives. If your Sicilian olives come from the local deli, they will highly likely come in a marinated oil. This is fine to add to the mixture and you do not want to throw this out. It contains so much flavour.
Add all three olives, sliced garlic, lemon rind, red pepper flakes, salt and olive oil to a medium saucepan. Use a spoon to combine well. Place on a medium to low heat. You do not want to boil the mixture, just enough to heat the oil through and for all the flavors to infuse. Heat for roughly 5 minutes.
Serve immediately along some sliced ciabatta bread and cured meats.
Alternatively, if you wish to make the mixture in advance and heating them at a later stage. Store the olives with the oil in an airtight jar and place into the fridge and use when needed. They will last for a month stored in the refrigerator.