I absolutely love olives, especially the green ones, and when I was pregnant with Amy they were one of my cravings – okay, one of my three cravings. I could sit on the sofa with a glass of Spanish olives and eat them straight from the jar, because they always remind me of holidays and summer BBQs. Spanish chef Omar Allibhoy has come up with a number of great recipes that are perfect for BBQ parties or entertaining guests and I thought I’d share my favourite one with you. It’s super easy to make and makes your olives that little bit more interesting:
1 jar or tin of green Spanish olives
100ml of mild Spanish olive oil
6 sprigs of fresh oregano
6 dried cayenne peppers
Drain the Spanish olives from the brine and place them in a bowl. Between your hands, rub the sprigs of oregano so they release their natural aromas, before sprinkling the sprigs over the olives in the bowl with the crushed chillies. Drizzle over the olive oil and then turn everything together to mix. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.
Are you an olive lover or hater? Which ones do you like best – green or black olives?