Mediterranean Pickled Olives
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.
Course:
Snack
Ingredients
- 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
Instructions
-
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.
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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.
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Transfer to sterile jars and store in the fridge.
Recipe Notes
Can be stored for up to a year in a sealed jar.