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Smashed marinated olives

Smashed marinated olives

Everyone loves a ‘picky bit’, and these are bound to impress. Smashing the olives helps them to absorb the fragrant marinade.

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Gluten freeVeganVegetarianHealthySource of fibre3 plant varieties
  • Makes1 about 250g
  • CourseSnack
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins
  • Pluscooling

Ingredients

  • 4 tbsp Good Phats Spanish Extra Virgin Olive Oil
  • 2 clove/s garlic, finely sliced
  • ½ unwaxed lemon, pared zest
  • 1 tsp Ottolenghi Aleppo & Other Chillies
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1 fresh bay leaf
  • 200g (drained weight) pitted black and green olives (we used Kalamata and Spanish green olives)

Method

  1. Put all the ingredients, apart from the olives, in a small frying pan set over a low heat. Cook gently, swirling occasionally, for 7-8 minutes, until fragrant and the garlic has softened (turn the heat down if it bubbles).

  2. Meanwhile, use the back of a knife to gently smash the olives until they are squashed but still whole. Transfer to a heatproof bowl. When the oil mixture is ready, pour it over the olives and mix well. Set aside to cool, then cover and store in the fridge for up to 5 days.

Nutritional

Typical values per 50g serving when made using specific products in recipe

Energy

699kJ/ 170kcals

Fat

18g

Saturated Fat

2.5g

Carbohydrates

0.6g

Sugars

0g

Fibre

1.7g

Protein

0.8g

Salt

1.1g

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