Sublime

12 oz. (350 g) cured green olives ½ small red onion, sliced 1 stalk celery with some tender leaves, chopped 1 carrot, thinly sliced 1 garlic clove, minced 2 tbsp (30 g) dried oregano 1 small hot pepper, chopped 2 tbsp (30 ml) wine vinegar 2 tbsp (30 ml) olive oil Rinse the olives to remove excess salt, and shake them dry. Put the olives in a bowl w

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Roasted Black Olives with Orange Zest Makes 2 cups 12 oz. pound (350 g) oil-cured black olives pinch of brown sugar 1 teaspoon rosemary needles grated peel of 1 orange 2 garlic cloves, crushed 1 small chilli pepper, chopped ½ cup olive oil Strain the olives from the olive oil, add a small dash of olive oil in to the pan. Then heat them in the pan f

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