CHEFS' RECIPES
Marinated olives (bottom)

Marinated olives

Shown bottom left with spiced almonds.

Serves 6

Cooking Time Prep time 5 mins (plus marinating)



500 gm   mixed olives (see note)
75 ml   extra-virgin olive oil
1½   long red chillies, thinly sliced
2   garlic cloves, thinly sliced
30 ml   orange juice
1 tsp   lemon juice
¼   each finely grated rind of orange and lemon
1   fennel bulb, fronds only
1   sprig each of rosemary and thyme
10 gm   fennel seeds, lightly roasted


1 Rinse olives of brine under cold running water. Drain well, then combine with remaining ingredients and season to taste with sea salt, transfer to an airtight container and marinate in refrigerator for at least 24 hours. Olives will keep refrigerated for up to 2 weeks.

Note You’ll need to begin this recipe a day ahead. Dan Hunter uses Mount Zero manzanilla and wild Kalamata olives but you can use any.

Drink Suggestion Try a Sánchez Romate Palo Cortado or a dry or rosé Champagne.

RECIPE Dan Hunter PHOTOGRAPHY William Meppem STYLING Lisa Featherby and Geraldine Munoz DRINK SUGGESTION Lok Thornton

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