Olives with herbs de Provence
Put the garlic, all the herbs, fennel seeds, lemon juice and 1/2 cup olive oil in a bowl and mix together to make the marinade. Put the olives and marinade in a wide-necked, 750ml sterilised jar, adding extra olive oil to cover the olives. Seal ... [... more]
Better Homes & Gardens Australia |
The Olive Bud Mite: A new mite pest on Australian Olives
Olive bud mites are extremely small and very difficult to see without magnification. They average in length from 0.1 to 0.2 mm and are yellow to amber in colour, flattened and pear-shaped. They only have two pairs of legs which are located at the ... [... more]
NSW Agriculture |
Olives: the perfect bite
Olives are the perfect complete "bite" to serve with drinks - they have plenty of flavour to excite the tastebuds, without being too filling. The best-known and best-loved olive takes its name from a city in the southern Peloponnese. ... [... more]
Australian Womens Weekly |
Brining & marinading olives
Makes 3 bottles. This recipe takes 6 days to prepare. INGREDIENTS Bruise olives with the side of a heavy bladed knife. Place in large sterilised pickling jars to 2/3 full. Cover the olives with fresh cold water. Fill small plastic bags with water ... [... more]
Australian Womens Weekly |
Marinating Olives - CHRISTIAN MONTAGNE
Combine all ingredients in a bowl and marinate for 1 hour 30 minutes in the fridge. For the best flavour, allow olives to come to room temperature before serving. Note: marinated olives can keep in the fridge for one week. 200g Kalamata olives, ... [... more]
Australian Womens Weekly |
Marinated olives
Use any mixture of olives that you like but avoid already marinated or spiced olives. These should be made a week before eating and kept refrigerated. Serve at room temperature. To remove saltiness, rinse olives thoroughly under cold water. In a ... [... more]
Australian Womens Weekly |
Brining olives
Bruise olives with the side of a heavy bladed knife. Place in large sterilised pickling jars to 2/3 full. Cover the olives with fresh cold water. Fill small plastic bags with water and place on top of the olives to keep them submerged; seal jars. ... [... more]
Australian Womens Weekly |
Baked Fish Fillets With Olives Tomato And Parsley Potatoes
Preheat oven to 200°C. In a small bowl combine the olives, tomatoes, chilli and preserved lemon. Place fish fillets in individual glad bags. Sprinkle with combined olive mixture and bake for approximately 12 minutes. Meanwhile, thinly slice ... [... more]
Australian Womens Weekly |
Trout with Butter, Sage, Cherry Tomatoes, Chilli, Olives ...
When the oil is hot add fish and cook on one side until golden and crisp. Turn over and add butter and let turn a nut brown colour. Add the lemon juice, garlic, chilli & sage and cook for 1 minute, then add tomatoes & olives and cook for a ... [... more]
Australian Womens Weekly |
Boneless Leg Of Lamb With Preserved Lemons Olives And ...
Preheat the oven to 200°C. Heat 1 tablespoon of the oil in a frying pan and brown the onion for 2-3 minutes. Add the garlic, pine nuts, olives and preserved lemon. Stir in the thyme and breadcrumbs and remove from the heat. Season well, and add ... [... more]
Australian Womens Weekly |
Linguini with Lemon, Chilli, Parsley and Olives
Fold pasta through sauce, scatter with olives and Parmesan cheese and serve immediately. Using a mortar and pestle, grind the chilli, garlic, lemon juice and parsley to a course paste. 3 Tbs Continental parsley, finely chopped Moisten paste with ... [... more]
Australian Womens Weekly |
Marinated olives - antipasto plate
Pre-heat oven at 180°C or 160°C fan-forced. Drain olives and place in medium ovenproof dish, add remaining ingredients; toss to combine. Bake in pre-heated oven for 30 minutes or until warmed. Store in jar until ready to serve. 2 jars (360g each) [... more]
Australian Womens Weekly |
