Family friendly Entrees

Hot and spicy olives

Name: Hot and spicy olives
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 2 1/2 tbs extra virgin olive oil; 2 large garlic cloves, thinly sliced; 1 tsp rosemary or thyme leaves, plus extra sprigs to garnish; 2 tsp harissa or to taste; 1 1/2 cups (240g) kalamata olives; 1-1 1/2 tbs balsamic vinegar

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by Belinda Jeffery

Cook and author

Oct 03, 2015

These piquant olives can pack quite a punch depending on how much harissa you use and how hot it is. Some are quite mild, while others just about blow your head off! It’s best to start by adding less rather than more, as you can always add extra later if the olives aren't as hot as you would like.

2 1/2 tbs extra virgin olive oil
2 large garlic cloves, thinly sliced
1 tsp rosemary or thyme leaves, plus extra sprigs to garnish
2 tsp harissa or to taste
1 1/2 cups (240g) kalamata olives
1-1 1/2 tbs balsamic vinegar

Method

1.

Heat the oil, garlic, rosemary and harissa in a small saucepan over low heat for 1-2 minutes until warm. Add the olives, swirl to coat in oil and cook very gently for 1 minute until the olives are warmed through. (Don’t allow the oil get too hot or the garlic may brown, which makes it taste bitter.)
2.

Add the vinegar and swirl to combine. Cook gently for 1 minute, then set aside to cool slightly. Serve the olives warm or chill until needed.

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