Marinated Black Olives

Make all three varieties and serve with Spanish cured ham and bread as part of a tapas platter. Ice-cold fino sherry completes the picture.

Preparation: 10 minutes


  • 200g Black Olives
  • ½ preserved lemon, finely chopped
  • 1 tbsp finely chopped fresh Rosemary
  • Olive Oil, to cover


  1. Mix together the olives, preserved lemon and rosemary.
  2. Add about 3 tablespoons olive oil and mix together well.
  3. Transfer the mixture to a 500ml sterilised jar.
  4. Add enough oil to completely cover the olives.
  5. Seal, label and set aside to marinate for at least 1 week.
  6. Consume within 3 weeks. Refrigerate once opened.

This recipe is from Preserves by Carol Tennant and published by Simon & Schuster 2009.