I’m not exactly sure what is going on with the British summer at the moment. It’s currently pouring with rain and I’m all wrapped up in a blanket with a mug of tea and my candle burning. Not exactly a summery vision, eh? Well, even though it’s not summer outdoors, it doesn’t mean that you can’t enjoy your own summer fiesta indoors with these flavoursome Mediterranean pickled olives.
Olives are the epitome of Mediterranean cuisine and it so happens to be one of my favourite parts of the world. I have so many happy memories holidaying abroad in the Mediterranean that I’m always happy to go back there and visit. When I made these pickled olives, it conjured up images of sunshine, culture, boat rides and beaches – ah, what I wouldn’t do for a dose of that right now. Thank goodness that I can still get my Mediterranean hit with these olives, which I always eat in bucket loads when I’m away.
Is your summer a complete washout? Reclaim your summer, by bringing the sunshine indoors with these Mediterranean pickled olives with roasted red peppers and garlic.
- 200 g Fragrata pitted black olives
- 200 g Fragrata pitted green olives
- 4 Fragata roasted red peppers sliced
- 8 Fragata garlic cloves
- Rind of one lemon sliced
- Handful of fresh thyme
- 1.5 litres water
- 4 tbsp salt
- 300 ml olive oil
- 400 ml white wine vinegar
Make a pickling liqueur by stirring together the water and salt. Add in the olives and leave them to soak for a week, changing the water every day.
Drain the olives and add to a large bowl. Stir in the garlic, roasted red peppers, thyme, and lemon. Pour over the vinegar and oil.
Transfer to sterile jars and store in the fridge.
Can be stored for up to a year in a sealed jar.
If like me and thought that only produced olives, then let me enlighten you to the fact that there is so much more to them. You can explore their full range and in this particular recipe, I used their roasted red peppers and garlic cloves, which work so well with lemon rind and fresh fragrant thyme. Pickling olives may sound like a crazy idea, but it’s actually a popular tradition in Mediterranean culture and helps to bring out the flavour of the olives. The initial brining process can take up to a week, however, once prepared the olives can be kept in a sterile sealed container for up to 12 months.
These olives are so plump and flavourful and I think it’s my most favourite olive recipes. The mix of roasted red peppers, lemon, garlic and thyme really screams summer to me and I love all of those bright colours mixed together. I like to throw these on salad, in pasta, with meat and fish, on a cheeseboard or simply served in a bowl as they are to snack on.
For more details on Fragata and their olives, please visit their and pages.
ARE YOU GOING ON HOLIDAY THIS YEAR? HOW ARE YOU MAKING THE MOST OF THE BRITISH SUMMER TIME?
*This recipe was commissioned by Fragata, but all opinions are my own.