Elies Marinates — Marinierte Oliven auf kretische Art

Elies Marinates — Cretan Style Marinated Olives

PREPARATION

24.1 hrs

COOKING TIME

0 min

PERSONS

6-8

Ingredients

  • 500 g mixed olives (Kalamata and green)
  • 150 ml olive oil (Crete-Manufacture)
  • 3 tsp oregano (Crete-Manufacture)
  • 2 tsp sea salt (Crete-Manufacture)
  • 4 cloves garlic (sliced)
  • Zest of 1 lemon
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 tsp chili flakes

Memories

On Cretan markets, marinated olives in large clay barrels are a firm attraction. Each vendor has their own mixture. The basic principle remains the same: good olives don't need much. Olive oil carries the flavors. Oregano, garlic, lemon. And time – at least one day, better a week. The olive oil itself becomes a spicy essence in the process.

Directions

Step 1:
Drain and pat dry the olives. Moisture will dilute the marinade.

Step 2:
Slice the garlic thinly, grate the lemon zest, and halve the chili pepper.

Step 3:
Warm the olive oil in a small pot over low heat—do not let it get hot. The oil should absorb the flavors without boiling.

Step 4:
Add garlic, lemon zest, chili, oregano, and thyme to the warm oil. Let steep for 2 to 3 minutes.

Step 5:
Add the olives and mix everything well. Season with sea salt. Remove from heat—herbs quickly lose their aroma with further heat.

Step 6:
Transfer to a clean jar and let steep for at least 2 hours. The longer it steeps, the more intense the flavor. Stored in the refrigerator, it will keep for up to a week.

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