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Olives in honey and garlic marinade

Black olives in a sweet and sour marinade of honey, garlic and herbs. A simple snack that is convenient to prepare in the evening.
Author Lina
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Olives in a honey and garlic marinade
PREP TIME 5 minutes
COOK TIME 10 minutes
Marinating in the refrigerator 12 hours
TOTAL TIME 12 hours 15 minutes
Servings 6 Appetizer servings (approx.)

Ingredients

  • 400 g pitted black olives
  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 4 cloves garlic
  • 1 tbsp wine vinegar or liquid balsamic vinegar
  • 1 tbsp Herbs of Provence
  • 0,5 tbsp rosemary
  • fennel seeds to taste
  • cayenne or other hot pepper to taste not necessary

Instructions

  1. Put the olives in a sieve and drain. Keep some of their liquid to dilute the marinade.
  2. Peel the garlic and cut it into larger slices or cubes. Do not grate it - it will have a milder taste and it will not burn so quickly during cooking.
  3. In a deep frying pan over a low heat, briefly warm the herbes de Provence, rosemary and fennel seeds until fragrant. Do not burn the spices.
  4. Pour olive oil, add garlic and fry briefly. The oil must not smoke and the garlic must not brown.
  5. Reduce heat, add honey and add 1 tbsp. sh. wine or liquid balsamic vinegar. Mix it up.
  6. Add the olives and simmer over low heat for about 5 minutes, stirring occasionally. If the marinade is not enough, add the reserved olive liquid - the olives should be about half covered.
  7. Taste the marinade. If you want more sourness, add a little more vinegar; if spicy - add cayenne or other hot pepper.
  8. Put the olives with the marinade in a clean jar. Cool briefly and refrigerate immediately. Marinate for at least half a day, preferably until the next day.

Notes

Vinegar. Wine vinegar or liquid balsamic vinegar is fine. Start with 1 tbsp and add more to taste. Thick balsamic cream is sweeter, so you may need less honey.
Time and portions. Active cooking time and number of servings approx. This amount makes about 6 small snack portions.
Storage. Cool the olives immediately in the refrigerator (at a temperature no higher than 4 °C) and consume within 4 days. Marinate in the refrigerator for lunch, not at room temperature. This recipe is for quick consumption, not for canning.