Saturday, 27 April 2013

Mainated olives - recipe


It is no secret that olives are great for you they are good for you skin they are high in monounsaturated fats which actually help lower you LDL cholesterol (that is the bad one). It also raises HDL cholesterol, (that is the good one) this helps reduce your chance of a stoke and prevents heart disease, all in all a pretty great food. As if all of the heart benefits weren't enough for you the olive just never stops working.

 
Olives and olive oils are anti inflammatory. Inflammation is responsible for arthritic pain, and is prevalent in many other chronic diseases such as type 2 diabetes or  endometriosis. Olives contain a compound called oleocanthal, this helps the body prevent from making inflammatory enzymes in the same way a steroid treatment would. Olives make a fantastic complimentary treatment for health heart and joint and great skin and hair.
 
When something is so good for you  half expect it to taste bad. Well I do, perhaps that is a hang up from childhood. I am fast discovering that many of the foods that I love also love me and my body which is just a bonus in my book. I am going to give you two great ways to marinate your olives.
 
Try as I might I cannot find reasonably priced olives that have been marinated in their own oil, they are always in brine. Arguably the fact that olives are so delicious they can still be served straight from the brine but marinated olive are just so much better, and after you have eaten all the olives you are left with flavoured olive oil to use in cooking and for salad dressings so there is a saving to be made also.

 
Lemon and Chilli Olives
 
you will need;
 
300g rinsed green olives
2 red chillies, finely sliced
1 red chilli split lengthways
2 un waxed lemons
olive oil
 
method;
  1. Zest and juice your lemons and prepare your chillies.
  2. Mix the zest, sliced chillies and rinsed olives together in a bowl so that they are evenly distributed.
  3. Add these back to your olive jar and pour in your lemon juice and cover with olive oil. The liquid should sit 1/2 an inch above the olives. You can use olive oil but I used a blended olive oil.
  4. Slide the 2 halves of the split chilli into the jar. Put the lid on and agitate the jar every so often for a couple of days and also before serving. Remember to leave these for at least a fortnight before serving to allow all the flavours to blend

 
Garlic and Thyme Olives

you will need;

300g rinsed green olives
3 large cloves garlic
4tsp fresh thyme leaves plus a few sprigs left whole
olive oil

method;
  1. Peel your garlic cloves and cut into thirds or quarters depending on the size of them.
  2. Add all of the ingredients back into the jar once you have fully rinsed the olives.
  3. Cover with oil as discussed above.
  4. Place the whole sprigs into the jar. Follow the same instructions for serving as mentioned previously.
 

2 comments:

  1. Hi Nicolette,

    Do you know how long these will last? I'm thinking of making these for Christmas gifts!

    Thanks,
    Natasha

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    Replies
    1. Hello Natasha

      They will last at least 3 months at room temperature. Be sure not to have them in a place that is too cold ass that will make the oil have that strange clumped effect. Also ensure the jar is clean and dry and sealed tight.

      Take Care and give me a shout if you need anything else
      Nicolette

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