Olives Three Ways – In Soup/snacks/Charcuterie Plate

The first recipe is great if stirred into a hot pasta dish or a tomato-based soup. You will think  you are in Provence. Serve with a glass of wine with crackers and a nice goat cheese if you want to use it as a snack.


#1 Olivata

  • 2  1/2 cups oil-cured black olives
  • 1/4 cup of olive oil
  • 1 tbsp. wine vinegar
  • 2 tsp. dried thyme
  • 1/2 tsp. hot pepper flakes
  • 2 cloves minced garlic
  • caper berries for garnish

Firstly, soak the olives in ice cold water for 5 minutes. Drain and pat dry with a paper towel. Pit the olives.

In a food processor, chop together the olives, oil, vinegar, thyme and hot pepper flakes until pasty but still with texture. Scrape into a terrine. If adding to soup or pasta dishes,  all you need is a spoonful.


#2 Black Olives With Fennel and Orange

  • 1/2 tsp. coriander
  • 1/2 tsp. fennel seeds
  • 2 tbsp. olive oil
  • 2 tsp. coarsely grated orange zest
  • 4 tsp. orange juice
  • 4 drops hot pepper sauce
  • 1  1/2 cup black olives (oil cured)

Crush the coriander and fennel seeds. Combine the seeds, oil, orange zest, juice and hot sauce in a sealed jar and shake to coat.

Refrigerate for 24 hours – don’t cheat

This can be made a week in advance, but be sure to shake it gently at least once a day. Set out on a platter of cured meets, fruit and cheese. Crackers the side. Who could ask for more?

And now, the last one…


#3 Lime Scented Green Olives

These would make a great Hostess gift. Garnish with a slice of fresh lime and fresh thyme.

  • 1  1/4 cups green olives, with pits
  • 2 tbsp. olive oil
  • 1/2 tsp. fresh thyme, chopped
  • 1/4 tsp. grated lime rind (or to taste)
  • 3-4 drops hot sauce
  • 2 tbsp. fresh lime juice
  • 1  1/2 cups cubed Feta cheese

Rinse the olives and pat dry with a paper towel. Slit the olives on both sides and put in a sealable jar.

Add the oil, thyme, lime zest, hot sauce and lime juice. Seal and shake gently to coat the olives and cheese.

Refrigerate for 24 hours.






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