Aleppo Pepper Marinated Olives

Aleppo Pepper Marinated Olives

I love all vanities of olives. If they’re salty and briny, I want them! These marinated olives celebrate those characteristics but with a delicious twist on flavor that is bright, fruity and a little earthy. These make the perfect snack to set out on their own or as part of a charcuterie board. They also make a great homemade gift and are obviously perfectly delicious to keep on hand for yourself!

Serves 8 or more

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Ingredients

14oz (400g) Mixed Olives fresh or in brine
1/2 cup (118ml) good Olive Oil
1 Tbsp (15ml) Lemon Juice
1 tsp Lemon Zest
1 -2 large cloves Garlic, smashed
2-3 (4”) sprigs Rosemary
2 1/2 tsp (12g) Aleppo Pepper
1 tsp (5g) Nigella Seeds
1/4 tsp Salt
Pepper to taste
Optional: for heat, pinch of Red Chili Flakes

*I used a mix of Cerignola, Castelvetrano, Kalamata, and a greek mix. Use any variety you enjoy.

Directions

1.Add the olive oil to a shallow pot on low heat. Add in the aleppo pepper, nigella seeds, garlic, lemon zest, rosemary, salt, pepper and lemon juice. Give everything a good mix.

2. Allow the mixture to warm up but not boil. You will be able to smell all of the herbs and spices once heated. About 3-5 minutes.

3. Drain any brine from your olives and if they have a mariande, give them a quick rinse then add them to a large bowl. Pour the seasoned oil over and give them a good mix. You can serve them warm. As the olives marinate the flavors will meld so for more flavor allow them to marinate for 1-2 hours before serving.

4. Store refrigerated for a couple of weeks. Bring them back to room temperature before enjoying as the oil may have solidified.