Marinated Black Monacali Olives with Aromatic Herbs

Calabrian Tradition in a Jar

Marinated Black Monacali Olives with Aromatic Herbs are a simple yet impressive appetizer. The prized Black Monacali Olives, with their intense flavor and firm flesh, become even more irresistible after marinating in Calabrian extra virgin olive oil, garlic, rosemary and chili pepper.

Ingredients

• 300 g Black Monacali Olives with pit
• 100 ml Calabrian extra virgin olive oil
• 2 garlic cloves
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• 1 dried Calabrian chili pepper
• Zest of 1 lemon
• Black peppercorns to taste

Method

1. Drain the olives from their brine and pat dry.
2. In a small saucepan, gently warm the olive oil with crushed garlic, rosemary, thyme and chili for 2-3 minutes. Do not fry — just infuse.
3. Allow the flavored oil to cool completely.
4. Place the olives in a clean glass jar.
5. Add the lemon zest and a few black peppercorns.
6. Pour the infused oil over the olives, making sure they are fully covered.
7. Seal the jar and refrigerate for at least 24 hours before serving.

Tips

Marinated olives keep in the fridge for up to 2 weeks. Remove from the fridge 30 minutes before serving to allow the oil to return to liquid. The marinade oil is also excellent for dressing bruschetta or salads.