Olives are great, but olives wrapped in a tasty marinade are even better!!
Equipment:
Large Shallow Dish
Whisk (or can just use a fork)
Vegetable Peeler (for zest)
Sharp Knife & Chopping Board
Baking Dish & Parchment Paper (if serving with baked feta)
Ingredients (check list):
▢14oz / 400g pitted Olives (see notes)
▢1/3 cup / 80ml good quality Extra Virgin Olive Oil, plus a drizzle extra if you need to loosen up the marinade a little
▢1/4 cup / 20g very finely diced Fresh Parsley
▢4 fat cloves of Garlic, peeled & thinly sliced (around 4 slithers per clove)
▢1 small Orange, peeled into strips with a vegetable peeler
▢1 tbsp Red Wine Vinegar
▢1 tsp Dried Oregano
▢1 tsp Dried Chilli Flakes (can reduce if not good with spice)
▢block of Feta and slices of toasted Ciabatta, to serve (optional)
Instructions:
In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, parsley, oregano and chilli flakes. Toss in olives, orange peel and garlic.
Cover and marinate at room temp for at least an hour, tossing every now and then if you can. If you’re marinating longer than an hour, marinate in the fridge. Bring to room temp before serving so the oil loosens up. See notes for serving with feta.
Notes:
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