makes
6
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
6
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 kg split green olives
- 1 cup date olives (dry salted black olives)
- 500 ml shiraz
- 1 tsp honey
- 6 fresh lemon myrtle leaves, bruised
- 2 cinnamon quills
- 20 lemon aspen berries, crushed
- 3 tsp aniseed myrtle
- 125 ml lemon aspen syrup
- 125 ml lemon aspen juice
- 20 lemon aspen berries, crushed
- lime and lemon zest, to taste
Instructions
1. Heat wine on a low heat. Add lemon aspen berries, honey, lemon myrtle leaves and all dried spices. Add olives and simmer on very low heat for 10 minutes.
2. Add lime and lemon zest to olives, then pack into sterilized glass jars.
Store in a cool dark place.
Catch Mark Olive in the second season of , Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
