Chefs' Recipes

Sicilian-style olives

Australian Gourmet Traveller recipe for Sicilian-style olives by Rosa Mitchell from Melbourne restaurant Journal Canteen.
Sicilian-style olives

Sicilian-style olives

Sharyn Cairns

For this recipe, it is better to use unpitted olives as they have more flavour and texture.




1.Coarsely crush olives using a wooden mallet or flat-bottomed cup. Remove pits and combine in a bowl with remaining ingredients. Stand for 2 hours for flavours to develop, season to taste with sea salt and freshly ground black pepper and serve. Marinated olives will keep in the refrigerator for up to 3 days, but must be brought to room temperature before serving.

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