Chefs' Recipes

Marinated olives

Australian Gourmet Traveller Spanish recipe for marinated olives by Dan Hunter from The Royal Mail Hotel.
Spiced almonds (top)

Marinated olives (bottom)

William Meppem

Shown bottom left with spiced almonds.




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.

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. Drink suggestion by Lok Thornton


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