I love to cook, to experiment with what is growing in my garden and to collect wildfare. I want to share with you my ideas for preparing food with colour, texture and delicious flavours.
Friday, 16 October 2015
Roasted olives with garlic, rosemary and orange
With Christmas just a couple of months away (yes hard to believe but it is) its time for me to think about what edible gift I could make for family and friends. A simple recipe I discovered transforms ordinary olives in brine into big flavoured olives by roasting in oil and other flavours.
Roasted Olives with Rosemary, Garlic and Orange
Makes enough to fill a 6 cup jar.
1 kg olives in brine (don’t use pitted olives but you can use any variety you like)
1 bulb of garlic – broken into cloves, with the skins left on
3 stalks of rosemary
Generous pinch of ground black pepper
about 500ml or 2 cups of extra virgin olive oil
Peel and juice of 2 oranges, peel cut into strips
First step is to rinse the brine off the olives and put into a large saucepan. I used a large wok shaped pot.
Next add the garlic, orange peel cut into strips, and rosemary.
Add the olive oil, pepper and bring up to a very gentle simmer and simmer for about ten minutes.
Now add the freshly squeezed orange juice.
Simmer again and continue to cook until the garlic is soft. The olives are supposed to be done when they start to wrinkle – about another 20 minutes.
As I chose larger kalamata olives it took about an hour and they still weren’t wrinkled, but the orange and garlic was certainly soft so it was time for bottling.
The jars need to be sterilised. The olives made a smaller jar to give away as a gift and a large preserving jar with the olives that I put in the fridge to bring out over the Christmas period. They will keep for a couple of months.
It could be the perfect value added gift to make this Christmas because after enjoying the olives the remaining flavoured oil can be used in salad dressings or drizzled over bruschetta.