![]() Take the pan off the heat and, using the back of a fork, squash and squish the garlic cloves to release more of their flavour. Very gently heat the olive oil over a low flame, until it's quite hot and beginning to seethe, but not yet bubbling this will take 3-4 minutes. Add plenty of freshly ground black pepper (eight to ten twists of the mill). ![]() Pour the olive oil into a saucepan and stir in the olives, lime slices, chilli flakes, fresh chilli, garlic, thyme and lemon leaves. If you have time, cut a slit in the side of each olive. I alway use Calamata olives because they're so big and glossy and delicious, but you can use any sort of black brined olive, or a mixture of green and black olives.ġ large jar Calamata olives, drained (or olives of your choice)Įnough extra-virgin olive oil to cover the olives (about a cup and half 375 ml)ġ large fresh red chilli, split in half lengthways (or more, to taste)Ĥ cloves of garlic, unpeeled and sliced in half lengthwaysĢ fresh lemon leaves, if you can find them ![]() You can stone the olives if you like, but I think half the fun of eating an olive is rolling its pip around your mouth (and then seeing how far you can spit it placing it daintily on the side of your plate). It takes less than a minute gently to reheat the olives before you take them to the table, and it's well worth the effort, because the aromas that drift from the warm oil are quite irresistible. It's not essential to warm the flavouring ingredients in the olive oil (if you're in a hurry, pack everything into a jar and leave it to steep for three days) but I've found that heating the marinade helps to release the lovely aromatic oils in the thyme, citrus zest, chilli, garlic and pepper. Warm Marinated Olives with Lime, Thyme and Chilli And, my goodness, the lime tasted good! (Although there's no startling difference in the final taste, a green and perky note of lime adds special zip to the olive-oil marinade.) I often make this dish in summer as a snack to go with drinks: it's so quick and easy to prepare in advance, it tastes gorgeous, and it goes a long way if you serve it with a big platter of sliced crusty bread for dipping. Fresh limes and olives are unlikely bedfellows, I know, but I was fresh out of lemons when I made this yesterday, so slices of lime it had to be.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |