From the Castle Kitchen: Marinated Olives

By: Jamie Patterson Chojnacki

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Hands down, marinating your olives before eating makes them more interesting. Serve them at room temperature and enjoy as a snack with a nice cold beverage after a busy week at work.

Marinated Olives

• 1 jar of olives (370 ml volume), any type

• 3 tablespoons (45 ml) bio, single source olive oil

• 3 whole garlic cloves, skin removed

• 2-3 red chilies (dry or fresh), finely chopped

Strain olive juice so that only the olives remain. If worried about the salt, rinse briefly under cool tap water.

Pour olives into a sauce pan along with the olive oil, garlic cloves, and chillies. Place saucepan on low heat (for us, this is number 2). Cook for 45 minutes, stirring occasionally.

Serve warm or at room temperature. Enjoy by itself, paired with a cold beverage, or next to some crusty bread and this tahini sauce.

Note: Any olive variety will do, though small green ones are particularly good with the combination of chilies and garlic.

Let us know how you enjoyed these marinated olives in the comments below!