Pesto Marinated Olives
Use a mix of Kalamata, Nicoise, green Sicilian, and Picholine olives, or simply use your favourite olives, with or without pits. These olives will keep well in a cool dark place for at least a week.
Ingredients
- 1 lb (450 g) assorted olives
- 1⁄2 cup prepared Pesto Sauce
- 2 tbsp Pesto Sauce Mix
- 2 tbsp water
- 2 tbsp pine nuts or pistachio nuts, optional
- 1 tbsp grated Parmesan cheese
- 1⁄4 cup olive oil
- 3⁄4 cup extra virgin olive oil, plus more as needed
- 2 tsp Minced Garlic
- chili pepper flakes, optional
Preparation
- Toss olives in Pesto Sauce. Divide between two sterilized glass jars with room for oil to cover.
- Gently warm oil in a frying pan over medium-high heat until shimmering, approximately 1–2 minutes.
- Add the Minced Garlic and chili flakes. Swirl the pan and cook approximately 1 more minute. Remove from heat and let cool for 5 minutes.
- Divide oil between jars to cover olives (top up with olive oil or more seasoned oil, as needed). Screw tops on tightly and store in a cool place for up to one week. If refrigerated, the olive oil will naturally solidify; you will need to let it sit at room temperature for 15 minutes before serving. As you enjoy the olives, add more oil to keep olives completely covered.
Epicure Products Used
Nutritional Information
Per serving(1/4 cup): Calories 190, Fat 20 g (Saturated 3 g, 0 0 g), Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 3 g (Fiber 2 g, Sugars 0 g), Protein 1 g.