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Smashed marinated olives

Smashed marinated olives

An excellent ‘picky bit’ to make up a mezze board – enjoy alongside a barbecue or simply share over a glass of wine. Smashing the olives helps them absorb the marinade.

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Gluten freeVeganVegetarian
  • Makes1 about 250g
  • CourseSnack
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins
  • Pluscooling

Ingredients

  • 4 tbsp Spanish olive oil (eg Castillo de Canena Arbequina)
  • 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 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

676kJ/ 164kcals

Fat

17g

Saturated Fat

2.6g

Carbohydrates

0.5g

Sugars

0g

Fibre

0.9g

Protein

0.8g

Salt

1.5g

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