Flavoured with garlic, herbs and chili, these Italian spicy olives are juicy and bursting with flavor. They make a terrificappetizer or side, the perfect finger food for cheese boards or parties.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Appetizer
Cuisine: Italian
Keyword: spicy olives
Author: Katia
Ingredients
3cupsmixed olives (nocellara, kalamata, Spanish)
2-3 garlic cloves, peeled and sliced
½fresh chili, sliced (use less chili if you wish)
¼teaspoondried chili flakes, optional
10thyme sprigs, use the leaves
1teaspoondried oregano
3-4 Tablespoonsextra virgin olive oil
1Tablespoonwhite wine vinegar
salt, to taste
Instructions
Cut the chili into halves, deseed it and slice one half (use less chili if you prefer a less spicy flavor). Slice or smash the garlic cloves.
Place the olives in a large serving bowl and add the rest of the ingredients. Toss until well combined.
Taste and adjust the seasoning with some fine salt if needed, that depends on the olives used.
Transfer the olives into a glass jar or glass container and let them rest for at least 30 minutes before serving. Serve them at room temperature.
Notes
Storage: place the olives and their marinade in a glass airtight container or in a glass jar, and keep them refrigerated for up to 10 days. No, they're not freezer-friendly. Once in the fridge, the olive oil becomes thick and cloudy, that's absolutely normal, all you have to do is bring the container back at room temperature.