Nduja Marinated Olives
For me, summer is all about minimal cooking and lots of picky bits. These nduja marinated olives tick both boxes–they’re quick to throw together, can be made well in advance, and only get better the longer they sit. Perfect for entertaining or just as something to snack on with a drink. I love serving them over a cheat’s labneh, but they’re just as good on their own.
- Prep Time: 10 minutes
- Total Time: 15 minutes (longer if making the labneh)
- Yield: 4 1x
Ingredients
Scale
For the cheat’s labneh (optional):
- 225g Greek yoghurt
- ½ tsp salt
For the nduja marinated olives:
- 100ml extra-virgin olive oil
- 2 tbsp nduja or nduja paste
- 2 garlic cloves, minced
- small handful flat-leaf parsley, finely chopped
- 300g nocellara olives
Instructions
- If making the labneh, line a sieve with a clean cloth and set it over a bowl. Mix the Greek yoghurt with the salt, then spoon it into the cloth. Give it a squeeze, top with something heavy, and leave to drain in the fridge for 1 to 2 hours depending on how thick you want it.
- For the olives, heat the extra-virgin olive oil, nduja and garlic in a small saucepan over medium heat. As the nduja warms, it will melt into the oil. Once everything starts to sizzle, cook for 1 to 2 minutes, stirring often, or until fragrant.
- Remove the saucepan from the heat and stir in the fresh parsley.
- Place the olives in a bowl and pour over the warm marinade. Toss well and leave to cool before serving. The olives will keep in a sealed container in the fridge for up to 4 days. Note: If you’re making the olives ahead of time, the oil and nduja will firm up slightly in the fridge. Just tip them into a pan and warm very gently before serving–not to heat the olives through, but simply to loosen the oil and melt the nduja back into it.
- To serve, spread the labneh (if using) over a plate, pile the olives on top and finish with a drizzle of the marinade.
Find it online: https://zenaskitchen.com/nduja-marinated-olives/