"My olives arrived this afternoon and they are just fabulous. These olives are about as close to my home made as you can get." Elizabeth
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Available Now. Limited supply.
Ever since we’ve grown olives we’ve always picked some for salt curing so we have a stash of ‘pickled olives’.
But now we’re getting into it more seriously and will be curing a few batches at the local Hunter pickling site……..
Marinate Your Olives
This is a very simple process. Use the whole jar or simply a few. Drain and wash to reduce the saltiness. If you really want to reduce the salt leave them over night in water.
My favourite marinade is
✮ crushed garlic
✮ finely chopped rosemary
✮ orange zest and cubes of orange
✮ olive oil
✮ or just orange juice and no oil.
Toss it all together. It’s always best if you can do it a few hours before to let the flavours combine.
✮ Most herbs go well with olives. Parsley, basil and mint are my favourites….and add them last so they keep their shimmering greenness.
✮ Finely sliced red onion is another good thing especially if you have chunks of orange with it.
✮ fennel sliced, or fennel seeds.
✮cumin seeds and crushed garlic.
Lamb cooked in White Wine, Garlic & Olives
Because we butcher our own lamb, we have odd cuts and need to use up the lesser ones- like the neck. This recipe has been our favourite for quite some time. You can use a whole shoulder ( good for guests ) or use neck chops, odd pieces, even shanks..
✮ You’ll need around 1kg of meat – at least
✮ A big bulb of garlic roughly chopped
✮ A cup of black olives. Pitted if you have time, but I usually use whole ones
✮ A long sprig of rosemary – leaves off.
✮ 2 anchovies
Brown the meat, add salt and pepper, add the anchovies and mix, then the garlic and rosemary - just toss it in. Mix it up, then add a bottle of wine or less if you feel stingy and bring it to a simmer, add olives.
Cook in a slow oven with the lid off for at least 2 hours.
Because my oven is hopeless and I’m unsure of temperatures, if the meat is soft after two hours but there’s a lot of liquid left I either lift the meat out and fast boil the juice or let it cook a little longer.
You need some juice though to put over the meat when served.
(The other dish I do which is very similar - the same meat but with red wine, sweet paprika, thyme, quince paste and garlic - is also good!)