Olives are an ancient fruit with a distinct flavour that morphs as you cook them. You’ll love their irresistible tang baked with chicken or creamy cheeses, in sweet breads or simply marinated to nibble on.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
- 200g Kalamata olives
- 200g Queen olives
- 250ml (1 cup) olive oil
- 2 garlic cloves, peeled
- 3 sprigs fresh rosemary
- 1 bay leaf
- 1 fresh red chilli, thinly sliced
In a clean 500ml jar with a lid that seals tightly, combine all the ingredients.
Seal and leave to marinate for 24 hours. Serve as an appetiser or with an antipasti platter.