5 from 1 vote
Mediterranean Pickled Olives

Is your summer a complete washout? Reclaim your summer, by bringing the sunshine indoors with these Mediterranean pickled olives with roasted red peppers and garlic. 

Course: Snack
Author: Jemma Andrew-Adiamah
  • 200 g Fragrata pitted black olives
  • 200 g Fragrata pitted green olives
  • 4 Fragata roasted red peppers sliced
  • 8 Fragata garlic cloves
  • Rind of one lemon sliced
  • Handful of fresh thyme
  • 1.5 litres water
  • 4 tbsp salt
  • 300 ml olive oil
  • 400 ml white wine vinegar
  1. Make a pickling liqueur by stirring together the water and salt.  Add in the olives and leave them to soak for a week, changing the water every day. 

  2. Drain the olives and add to a large bowl. Stir in the garlic, roasted red peppers, thyme, and lemon. Pour over the vinegar and oil.

  3. Transfer to sterile jars and store in the fridge. 

Recipe Notes

Can be stored for up to a year in a sealed jar.