Marinated Olives' Dipping Oil
Marinated Olives' Dipping Oil
Ingredients
- 75 g Kalamata olives, pitted, finely minced
- 75 g green queen olives, pitted, finely minced
- 1 teaspoon coriander seeds, lightly crushed
- 2 garlic cloves, large, finely minced
- 1 tablespoon fresh flat leaf parsley, finely minced
- 1 tablespoon fresh coriander, finely minced
- 1 lemon, small, unwaxed, zest only
- 1 tablespoon pomegranate molasses
- 1 tablespoon balsamic vinegar
- 150 ml extra virgin olive oil
- 2 teaspoons dried oregano
- 2 teaspoons pul biber, (Aleppo pepper/Turkish red pepper flakes)
Instructions
- 1
Finely mince 75g of pitted Kalamata olives and 75g of pitted green queen olives. Transfer both minced olives into a glass jar.
⏱️ 5 min
- 2
Lightly crush 1 teaspoon of coriander seeds using a mortar and pestle, then add them to the jar with the olives.
⏱️ 2 min
- 3
Finely mince 2 large garlic cloves and add them to the jar.
⏱️ 2 min
- 4
Finely mince 1 tablespoon of fresh flat leaf parsley and 1 tablespoon of fresh coriander, then add both to the jar.
⏱️ 2 min
- 5
Zest one small unwaxed lemon directly into the jar.
⏱️ 1 min
- 6
Add 1 tablespoon of pomegranate molasses and 1 tablespoon of balsamic vinegar to the mixture in the jar.
⏱️ 1 min
- 7
Pour 150ml of extra virgin olive oil into the jar. Add 2 teaspoons of dried oregano and 2 teaspoons of pul biber (Aleppo pepper/Turkish red pepper flakes).
⏱️ 1 min
- 8
Stir all the ingredients thoroughly with a spoon until well combined. The Marinated Olives' Dipping Oil is ready to be served, for example, with fresh bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Olives' Dipping Oil
- 75 g Kalamata olives, pitted, finely minced
- 75 g green queen olives, pitted, finely minced
- 1 teaspoon coriander seeds, lightly crushed
- 2 garlic cloves, large, finely minced
- 1 tablespoon fresh flat leaf parsley, finely minced
- 1 tablespoon fresh coriander, finely minced
- 1 lemon, small, unwaxed, zest only
- 1 tablespoon pomegranate molasses
- 1 tablespoon balsamic vinegar
- 150 ml extra virgin olive oil
- 2 teaspoons dried oregano
- 2 teaspoons pul biber, (Aleppo pepper/Turkish red pepper flakes)
Instructions
- 1
Finely mince 75g of pitted Kalamata olives and 75g of pitted green queen olives. Transfer both minced olives into a glass jar.
⏱️ 5 min - 2
Lightly crush 1 teaspoon of coriander seeds using a mortar and pestle, then add them to the jar with the olives.
⏱️ 2 min - 3
Finely mince 2 large garlic cloves and add them to the jar.
⏱️ 2 min - 4
Finely mince 1 tablespoon of fresh flat leaf parsley and 1 tablespoon of fresh coriander, then add both to the jar.
⏱️ 2 min - 5
Zest one small unwaxed lemon directly into the jar.
⏱️ 1 min - 6
Add 1 tablespoon of pomegranate molasses and 1 tablespoon of balsamic vinegar to the mixture in the jar.
⏱️ 1 min - 7
Pour 150ml of extra virgin olive oil into the jar. Add 2 teaspoons of dried oregano and 2 teaspoons of pul biber (Aleppo pepper/Turkish red pepper flakes).
⏱️ 1 min - 8
Stir all the ingredients thoroughly with a spoon until well combined. The Marinated Olives' Dipping Oil is ready to be served, for example, with fresh bread.
⏱️ 1 min