Bay, Ginger and Orange Marinade for Olives
Print recipe
| Serves | 1 jar |
| Prep time | 24 hours, 5 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Side Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | Spanish |
| By author | Karen S Burns-Booth |
A colourful and tangy citrus marinade for black olives; the ginger and bay leaves add a a fabulous extra dimension to these olives, and they would make a perfect gift for a foodie friend.
Ingredients
- 100ml Extra Virgin Olive Oil
- 25ml Stem Ginger Syrup
- zest from 1 orange (or 2 clementines)
- 4 cloves garlic (peeled and minced)
- 2 balls of stem ginger (finely diced)
- 4 fresh bay leaves
- 150g black olives in brine (drained and rinsed)
Note
A colourful and tangy citrus marinade for black olives; the ginger and bay leaves add a a fabulous extra dimension to these olives, and they would make a perfect gift for a foodie friend.
Directions
| Step 1 | Place all the marinade ingredients, apart from the black olives on a Kilner jar or jar large enough to hold them and the olives and shake well. |
| Step 2 | Add the black olives and allow to marinate for at least 24 hours before serving. |
| Step 3 | Store in the fridge, covered and when the olives have gone, use the marinade for a salad dressing, or to drizzle over baked cheese. |
