Ingredients

The following ingredients have 4 Servings
  • 3 cups (400 g) olives - I use a combination of Kalamata and Sicilian (See Note 1)
  • 2 tsp dried oregano
  • 1 cup (250 ml) extra virgin olive oil (See Note 2)
  • 4 cloves garlic - peeled and cut in half
  • 6 strips lemon peel
  • 3 strips orange peel
  • 1/2 long red cayenne chilli/pepper – finely sliced (seeds removed) – or more to taste (See Note 3)

Instruction

  • Add your olives and dried oregano to a bowl or jar.
  • Cut the chilli in half lengthways, remove the seeds and membrane. Finely slice the chilli and add as much or as little as you like.
  • Peel and finely slice the garlic.
  • On low heat, gently warm the olive oil, garlic, chilli and citrus peels in a small saucepan for 5 minutes.
  • Top the olives with the warm olive oil mixture.
  • Serve warm, or allow the flavours to infuse for a minimum of 4 hours.Enjoy the olives, along with the flavour-filled oil, with crusty bread.
  • Use the olives and oil within 4 days. See the note in the blog post regarding safety precautions.