Recipes: Tapas

Garlic and Chilli Olives


1 jar Don Carlos green olives in brine, drained
1 tbsp Don Carlos White Wine Vinegar
Don Carlos Olive oil
1 garlic clove peeled and sliced
1 chilli sliced
Handful fresh basil leaves

Serves 8


Pour the olives into a bowl. Add enough olive oil to coat the olives. Add the remaining ingredients and mix well

You can serve these immediately or transfer the olives back to the jar and store in the fridge for 2 to 3 days. Experiment by trying to add lemon rind, celery, carrots, peppercorns or bay leaves to the marinade.

This is a lovely way to prepare olives. A great dish to have in the fridge to serve with drinks.  Fresh bread served with the dish will mop up the wonderful oils.