Honey Marinated Olives
Ingredients
- 8.8 oz firm olives approximately 5.8 oz green and 3 oz black, drained
- 1 tbsp + 2 tsp balsamic vinegar Aceto Balsamico di Modena
- 5 tbsp olive oil
- 0.9 oz light soft brown sugar
- 1½ –2¼ tbsphoney to taste
- 2 garlic cloves thinly sliced
- ¼ sprig fresh rosemary
- ¼ sprig fresh thyme
- Black pepper to taste
- Salt optional, to taste
Method
- Prepare the olives. Drain the olives thoroughly and place them in a clean, sealable container or glass jar.
- Make the marinade. Add the olive oill, balsamic vinegar, light soft brown sugar and honey to a small saucepan. Add the garlic, rosemary, thyme and some black pepper.
- Heat gently. Warm the marinade over low heat for approximately 5 minutes. Stir until the sugar and honey have dissolved. Do not allow the marinade to boil.
- Allow to cool. Remove the saucepan from the heat and let the marinade cool for approximately 10 minutes, until lukewarm.
- Marinate the olives. Pour the lukewarm marinade over the olives and toss thoroughly to coat. The olives themselves are not heated or cooked.
- Allow the flavours to develop. Seal the container or jar and refrigerate for at least 24 hours, preferably 48 hours. Toss the olives several times during marinating to ensure they all come into contact with the marinade.
- Serve. Remove the olives from the refrigerator 20–30 minutes before serving. Toss again and taste to see whether additional pepper or salt is needed. Serve with a little of the marinade.
- Notes
Notes
Use firm olives; soft, wrinkled olives are less suitable for this recipe.
Use regular balsamic vinegar, not balsamic cream or glaze.
Start with 1½ teaspoons of honey. For a sweeter marinade, add up to an additional ¾ teaspoon. If it is not sweet enough, taste the olives once they are in the marinade and add more honey according to your preference.
The oil and balsamic vinegar may separate during marinating. This is normal; toss the olives occasionally to redistribute the marinade.
The stated total time excludes cooling and allowing the olives to come to serving temperature.