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Marinated mixed olives with sundried tomatoes

You can combine these marinated mixed olives with sundried tomatoes in less than 10 minutes -  for the fraction of the price of mixed olives sold in delis and supermarkets. Serve them as nibbles with a glass of vino or add them to salads, pasta dishes, pizzas, pastry, scones, bread and so on. They keep well on the fridge for several weeks.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup green pitted olives in brine
  • 1 cup black pitted olives in brine
  • 4 spring onions
  • 2 cloves of garlic
  • 1 chilli pepper
  • 1 celery stick
  • 1 tsp dried oregano or marjoram
  • 2 Tbsp cider vinegar
  • 2 tsp. balsamic vinegar
  • 4 Tbsp olive oil
  • 4 sun-dried tomatoes from jar
  • Salt ground peppercorn

Method
 

  1. Drain the olives and but them in a bowl.
  2. Chop the garlic, celery and spring onion ( green parts too). Add these to the olives, together with the dried oregano.
  3. Cut the chilli in half, remove the seeds and the vein. Chop the flesh, add these to the olives (you can use half red bell pepper instead of chilli, if you don’t want it spicy).
  4. Add the vinegars and olive oil.
  5. Cut the sundried-tomatoes into small slices and add these to the olives.
  6. Season with salt and ground pepper.
  7. Mix well, then transfer the olives and marinade into a sterilised jar, then seal.
  8. Marinate in the fridge for at least 2 hours, preferably overnight. Keep chilled after opening.