Riana’s Marinated Salad Olives

  • Yvette Jordaan & Riana Strydom

Got a guest that doesn’t like olives?…. Well, they will love these marinated olives. The outer skin of an olive is porous and absorbs the flavour of the liquid it is preserved in. Adding herbs and garlic to the marinade will certainly enhance the flavour these olives, making them everyone’s favourite. Scoop spoonfulls of all the ingredients and add to your salad or roast vegetables or these ingredients can even be used to create a delicious pasta dish.

Ingredients

  • 30 whole olives (green or black)
  • 2 cloves of garlic
  • 2 sprigs of fresh thyme
  • 1 round of feta cheese chopped into a similar size as the olives
  • 6 small slices of marinated sundried tomatoes
  • 30ml marinade that the sun dried tomatoes were in
  • 30ml lemon juice
  • 5g peppercorns
  • zest of one lemon
  • extra virgin olive oil

Method

  1. Drain brine from olives.
  2. In a jug, mix together the olives, lemon juice, sun dried tomato marinade, feta, garlic, thyme, peppercorns, sundried tomato slices and lemon zest.
  3. Pour mixture into an air tight jar and top up the jar with extra virgin olive oil ensuring all ingredients are covered and seal the jar.
  4. Place the jar of marinated olives in the refrigerator.
  5. Extra virgin olive oil solidifies in the fridge and has a ‘cloudy’ look. This is completely normal. Remove the jar an hour before it will be used to ensure the extra virgin
  6. Olive oil returns to its liquid state.
  7. Use the jar of olives, feta, sun-dried tomatoes and dressing on your salad.
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