- 2 cans or jars of plain and pitted black and green olives (about 450 gram total)
- 4 garlic cloves
- 1 red pepper
- 1 sprig rosemary
- 1 sprig thyme
- 2 bay leaves
- teaspoon of fennel seeds
- teaspoon of cumin seeds
- about 1/2 a liter of olive oil
Kitchen equipment needed
- cutting board & chef’s knife
- airtight jar, we’ve used a medium-sized preserving jar
Preparation — 5 minutes
PEEL and roughly chop the garlic cloves. Decide if you like to remove or keep the red pepper seeds. We used the red pepper thinly sliced without the seeds, otherwise we think the spicy seeds will be predominant to the olive flavor.
RINSE the rosemary and thyme with cold water and chop them a bit with your chef’s knife.
Finishing the overnight marinated olives — 5 minutes + overnight waiting time
Most of the time, there will be liquid inside the jars or cans. So you have to drain the olives. Then ADD them to the preserving jar, along with the finely chopped garlic, red pepper, thyme and rosemary.
Gently crush the cumin and fennel seeds (using the flat side of your chefs knife) and also add them to the jar. Don’t forget the bay leaves! Fill the jar with 1/2 liter olive oil.
All you have to do now, is wait until the olives have absorbed those flavors! Shake the jar a few times to mix everything well. It’s not required to store these olives in the refrigerator! Wait for at least one day before serving these marinated olives. Enjoy!