Baked olives with garden herbs

Serves: 6

Difficulty:

Cuisine:

Saved:

367

Recipe by: Bertolli

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Baked olives with garden herbs

Ingredients:

Baked olives with garden herbs

500g fresh black olives

2 cups fine salt

3 cloves garlic

1 sprig rosemary

1 tbsp chopped parsley

1 1\2- 2 cups Bertolli Classico Olive Oil or enough to cover the olives

Method:

Baked olives with garden herbs

Place the olives into a colander over the sink or a bowl and toss generously with 1 cup of salt.
Place a plate on top of the olives or something that is going to press the olives down and then place a heavy weight onto of this to keep the olives pressed. Leave the olives pressed for 24 hours to release their bitter taste.
After 24 hours, place the olives onto a baking tray and toss again with the remaining salt Pre-heat the oven to 50°C and bake the olives for 4 hours.
Allow to cool then place into clean jars tossed with sliced garlic, chopped parsley and rosemary and then cover with olive oil. Store the olives for up to 3-4 weeks in the fridge.

Tips & Hints:

A great tip is you can store the baked olives by themselves in bags in the freezer and when ready to eat, take them out and defrost, marinate them with your favourite herbs and seasonings and serve. Don’t discard the oil when the olives have been eaten, use it for cooking, salad dressings and roasting.