🫒 Mediterranean · Vegetarian
Marinated Mixed Olives with Sun-Dried Tomato
Black and green olives folded with sun-dried tomato, fresh herbs, paprika and cracked pepper in a light pomace-oil marinade.
01 — THE STORY
Behind the plate
This is a generous restaurant batch of marinated olives rather than a single-variety Kalamata preparation. Combining black and green olives gives contrast in colour and flavour, while sun-dried tomato brings concentrated sweetness and savoury depth.
The mix is intentionally simple: no cooking, no heavy dressing and no competing garnish. Time in the refrigerator allows the paprika, herbs and pepper to perfume the oil and season every olive.
03 — THE METHOD
Cook step by step
- 01
Drain the black and green olives thoroughly so excess brine does not dilute the marinade.
- 02
Place the olives and sun-dried tomatoes in a large food-safe container with enough room to mix without crushing them.
- 03
Add the parsley, paprika, dried herbs, picked thyme, finely chopped rosemary and cracked black pepper.
- 04
Pour over the pomace oil and fold everything together until the herbs and paprika are evenly distributed.
- 05
Cover, label and refrigerate. Allow the mixture to rest before service, then stir again so the settled marinade coats the olives.
04 — FROM THE PASS
Chef's notes
- The supplied title said Kalamata olives, but the formula uses equal quantities of unspecified black and green olives. The published title reflects the actual ingredients.
- Taste before adding salt because olives and sun-dried tomatoes are already heavily seasoned.
- Chop rosemary finely and use it with restraint; large raw needles can be unpleasant to eat.
- Keep refrigerated and use clean utensils for every service. Follow the shortest storage instruction on the olive or sun-dried-tomato packaging.
AT THE TABLE
How to serve it
Serve as part of an antipasti board, with drinks, or beside grilled bread and roasted vegetables.