Bay, Ginger and Orange Marinade for Olives Yum Bay, Ginger and Orange Marinade for Olives Print recipe Print with main photo Print text only 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.