ZESTY OLIVE MEDLEY: MARINATED IN PRESERVED LEMONS, INFUSED WITH CUMIN AND ZA'ATAR

By Meeta K. Wolff 

By Meeta K. Wolff

Prep Time: 30 min

Total Time: 24 hours

Makes: 1 Jar (850 ml)

Ingredients

• 200g green olives

• 1 tablespoon Za'atar

• 1 teaspoon cumin seeds

• 2 garlic cloves, thinly sliced

• 1/2 preserved lemon, coarsely chopped

• 2-3 sprigs thyme

• 4-5 mild green pickled pepperoni

• 60g pistachios, coarsely chopped

• sea salt, to taste

• freshly crushed pepper

• 3-4 tablespoons olive oil

Method

1. Heat 1 tablespoon of olive oil in a small pan over medium heat. Sauté cumin seeds and garlic slices till slightly brown and aromatic. Set aside.

2. Place olives, chopped preserved lemons, za'atar, thyme, pepperoni in a bowl. Pour over garlic and cumin with the oil.

3. Give this a good mix. Then add seas salt and pepper to taste.

4. Finally, add the chopped pistachios and mix again.

5. Transfer to a 850ml large jar. Pour over the remaining olive oil and seal. Leave this at room temperature for at least 24 hours.

Notes

• The longer you leave this to infuse the better the taste.

• In the refridgerator the marinated olives should last for up to a week.

• In smaller jars these make great presents, for example, fill the Christmas stocking with a jar of this for family and friends