Sunshine-soaked olives aren’t just to throw on top of your pizza’s they can be a staple of summer eating. I’ve always got a jar of plain olives in the kitchen cupboards and I’m always looking for innovative ways to serve them. Like always, I’ve been experimenting in the kitchen with some simple ingredients to give my olives a lift and these citrus marinated olives make a lovely summer savoury snack.
For centuries, people in the Mediterranean have been marinating and storing olives to give them a fresh twist and a new depth of flavour. Summer reminds me of vibrant, refreshing flavours created using the simplest of ingredients. Oranges, limes, and lemons are beautifully fragrant and full of flavour, a blend that seems to complement the saltiness of the olives really well and gives them a citrus zing.
The best thing that I love about marinating your own olives is that you can make a massive batch at once that you can store in a jar in the fridge and they should last quite a while. It means that you have plenty on hand for any summer BBQ’s or parties that you may have coming up to serve up to your guests.
Make yourself a big jar of olives share at a summer BBQ or impress friends with a fresh take on a Martini with lots of citrus zing.
- 350 g Fragata Pitted Green Olives (drained)
- 1 large orange
- 1 lemon
- 1 lime
- 4 garlic cloves (peeled)
- 2 tbsp fresh thyme
- 250 ml good quality extra virgin olive oil
- 50 ml vodka
- 15 ml vermouth
- 40 ml fresh orange juice
- 2-3 tsp sugar syrup or honey (optional)
- Lemon peel or zest (optional)
- Ice cubes
- A Citrus Marinated Olive to garnish
Add strips of the lemon, lime and orange peel to a large bowl. (If you prefer, remove the zest with a fine grater.)
Stir in the garlic cloves, thyme and olive oil.
Now be patient! Leave it to sit for as long as possible. The longer you can, the better the result.
Add all the ingredients (except the olive) to an ice-filled cocktail shaker.
Shake to your heart’s content then drain into a chilled glass. Garnish with a Citrus Marinated Olive (and pop another in your mouth!)
I used Fragata Pitted Green Olives to soak up the flavours of my marinade. These are specifically, Manzanilla olives that are grown in Spain. Naturally plump with a meaty texture, they have a smoky taste and classically associated with martinis.
We had our first summer BBQ a few weeks ago and really wished that I had served up a refreshing cocktail. Obviously, these citrus marinated olives would be great thrown onto a salad, but they also make a beautiful garnish for my citrus glow martini. I think my friends and family would be really impressed if I whipped this one up for them.
I’m really getting into my cocktails again and will be absolutely making this one all summer long with my trusty batch of citrus marinated olives. With all that fresh citrus zing the marinated olives and the martini are going to be a summer staple.
Have you ever tried to marinate your own olives? How do you like to use olives at home?
*Recipe commissioned by Fragata, but all opinions are my own.