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Aleppo Pepper Marinated Olives

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For me, summer means minimal cooking and lots of picky bits. These aleppo pepper marinated olives fit the bill perfectly. They’re so easy to make, and they can be prepped well in advance. In fact, the longer the olives sit in the marinade, the more flavourful they’ll be.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 10 minutes (1 hour 10 minutes if making the labneh)
  • Yield: 6 1x

Ingredients

Scale

For the cheat’s labneh (optional): 

  • 450g Greek yoghurt
  • 1 tsp salt

For the marinated olives:

  • 175-200ml extra-virgin olive oil
  • 4 tsp pul biber (aka aleppo pepper)
  • 2 tsp za’atar
  • 1 orange, zest only
  • 4 garlic cloves, minced
  • 15g fresh-flat leaf parsley, finely chopped
  • 600g nocellara olives

Instructions

  1. Line a sieve with a cloth and set it over a mixing bowl. Combine the greek yoghurt and salt. Transfer the mixture to the cloth and give it a good squeeze. Top with something heavy then leave to drain in the fridge for 1 to 2 hours, depending on the thickness of your yoghurt and the labneh texture you’re after.
  2. Place the extra-virgin olive oil, pul biber, za’atar, orange zest and garlic in a small saucepan set over a medium heat. Bring to a simmer, then cook for 1 to 2 minutes, or until fragrant.
  3. Remove the saucepan from the heat, stir in the parsley and season lightly with salt and pepper.
  4. Place the olives in a large mixing bowl. Add the marinade, toss to coat and leave to cool in before serving.
  5. To serve, spread the labneh onto a large plate. Top with the olives and a drizzle of the marinate, then serve and enjoy.

Notes

  1. The olives will keep in a sealed container in the fridge for up to 1 week (without the labneh).
  2. If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika

Find it online: https://zenaskitchen.com/smoky-marinated-olives/

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