July 17, 2015

I love olives, any type, colour and all flavours. I especially love making my own marinated olives using Bertolli Pure Classico Olive oil. This is a simple recipe for baked olives, ideal when olives are in season and available at the markets what a perfect opportunity to try this simple recipe using garden herbs, garlic and the added advantage of dredging crusty bread through the delicious remaining marinated oil.


500g fresh black olives

2 cups fine salt

3 cloves garlic

1 sprig rosemary

1 tbsp chopped parsley

1 1\2- 2 cups Bertolli Light in Taste olive oil or enough to cover the olives


1. Place the olives into a colander over the sink or a bowl and toss generously with the fine salt, you will need to use about 1 cup of salt. Place a plate on top of the olives or something that is going to press the olives down and then place a heavy weight onto of this to keep the olives pressed. Leave the olives pressed for 24 hours to release their bitter taste.

2. After 24 hours, place the olives into a baking tray and toss again with the remaining salt. Pre heat the oven to 50⁰C and bake the olives for 4 hours. Allow to cool then place into clean jars tossed with sliced garlic, chopped parsley and rosemary and then cover with olive oil. Store the olives for up to 3-4 weeks in the fridge.

*A great tip is you can store the baked olives by themselves in bags in the freezer and when ready to eat, take them out and defrost, marinate them with your favourite herbs and seasonings and serve. Don’t discard the oil when the olives have been eaten, use it for cooking, salad dressings and roasting.