DIRTY OLIVES
I invented these olives because I wanted something to pair with my favourite cocktail – the martini. I thought I would take the flavours of a dirty martini, but deconstruct them into a snack and a drink. And voila! Dirty olives were born!
Ingredients
- 75 ml extra virgin olive oil
- 2 garlic cloves thinly sliced
- 200 g pitted olives (green, black or a mixture of both – whatever you like!)
- 50 g capers berries
- small handful fresh parsley leaves only & finely chopped
- 1 lemon zested into long strips & juiced
- 200 g ricotta
- salt & freshly ground black pepper
Instructions
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Warm the olive oil in a large pan over a low heat. Once hot, add the garlic and a good pinch of salt and fry gently for a minute or so, until lightly golden.
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Add the olives, caper berries, parsley, lemon zest and juice and a good crack of black pepper and continue to cook, stirring occasionally, for 10-12 minutes, until the lemon zest is golden and the olives are infused with the flavours of the oil. Taste and adjust the seasoning, if needed, then remove from the heat and allow to cool.
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Spread the ricotta over the base of a small serving plate. Spoon on the marinated olives and drizzle with a little of the oil left in the pan. Serve with lots of crusty bread and eat alongside an ice-cold martini.
I have just tried this recipe and it is absolutely delicious! Home alone on a Friday evening with some fizz and peace and quiet. I didn’t have caper berries but used a small amount of capers and a little preserved lemon. Some fresh thyme from the garden and a couple of roasted peppers from a jar. Thank you Georgie for your lovely recipes, they are my absolute go to.
What a lovely comment – it made my day. Thank you so much for letting me know!
G x
Georgie, I’ve made similar marinated olives for years but this recipe, with the ricotta and toast, served along with a Martini is perfection!
That’s so kind – they’re perfect with a Martini!
G x