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Home » Preserved In Oil Salt and alcohol » Super Easy Christmas Spiced Mixed Olives

Super Easy Christmas Spiced Mixed Olives

Author: Karon Grieve Published : December 2013

Recipe
Christmas spiced olives
Christmas spiced olives
Christmas spiced olives

Olives are one of my favourite things for snacking and these Christmas spiced mixed olives are packed with amazing flavour and the perfect festive treat.

Christmas spiced olives in jar

I love olives, always have, even as a little girl I was into these slightly bitter almost meaty little bites. While my brother would pinch the sweet pickled onions from the party platters at Christmas and New Year, I would be sneaking the olives off the plate.

Black or green, stuffed or pitted, I loved them all and still do and I simply adore these Christmas Spiced Olives.

Spiced olives

While I will gladly eat all olives that cross my path I do have favourites. I adore spiced olives in oil.

The combination of flavours, the little extra bite of fruit, the extra dimension of colour, scent and texture. It is all a case of more, more, more, adding to what is already good to make it even better.

There is a drawback to such culinary goodness, the price. Spiced olives can be kind of pricey and downright hurtful to the pocket if you buy them in delis and supermarkets.

But of course, you don’t have to. You can make them yourself for a fraction of the cost.

ingredients for spiced olives

Ingredients

These Christmas spiced olives don’t have a lot of ingredients. In fact at this time of year you’ve probably got most of them luring around in the kitchen already.

Olives both black and green. In fact any type of olives you have to hand really. I’ve just used a tin a black olives and a tin of green ones.

Fresh rosemary, a clementine (after-all nothing says Christmas more than festive clementines. A small dried red chilli pepper or some dried chilli flakes for a nice kick of fire.

Garlic and of course olive oil.

closed jar of olives

How to make these

I made these Christmas Spiced Olives for the last minute Gift Hamper I made for the  MacAulay & Co Show on BBC Radio Scotland last week. They are oh so easy to make, really an assembly job rather than a recipe.

  • Drain the olives from their brine and rinse. Pat dry.
  • Pack olives into a wide-mouthed sterilised jar
  • Blanch the clementine in boiling water for 5 minutes to soften the skin , cut in half as we only need half of the fruit then slice into small pieces
  • Add the chilli, peppercorns and rosemary, clementine pieces and the garlic cloves
  • Pour over enough olive oil to fill the jar covering everything.
  • Pop on a lid. Keep in fridge, use after 24 hours.
close up of spiced olives on cocktail stick

How long will these keep?

They will keep for up to 6 months unopened. Once opened store in the fridge and use within a month.

How to serve these spiced olives

Just add these to an antipasti platter or cheeseboard for your next party.

These spiced olives are great added to a pizza or to top a simple bowl of pasta.

Add them to bruschetta or just top off a toasted cheese sandwich with some of these super tasty spiced olives.

Now I had better go and organise all my jars of olives and other goodies in the larder and get them ready for gifting…..

larder links

Looking for more super easy ideas for foodie gofts for Christmas? Then check these out before you go;

Sugar free oat and nut snowballs

Whisky chocolate truffles

Figgy pudding fruit paste for cheeseboard

Super easy lemon and ginger curd

Gluten free Christmas cookies

Christmas cranberry gin

This recipe and another 50 are available in my Ebook Naughty And Nice Edible Gifts For Christmas.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
jar of olives with some at side

Christmas Spiced Olives

Karon Grieve
Super easy recipe for festive olives, perfect for antipasti platter or cheeseboard and a super foodie gift too.
4 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course preserves
Cuisine Mediterranean
Calories 439 kcal

Ingredients
 

  • 1 cup green olives
  • 1 cup black olives
  • 1 sprig rosemary
  • 1 clementine small
  • 1 dried chilli small dried red chilli pepper or ½ teaspoon dried chilli flakes
  • 6 black peppercorns
  • 2 cloves garlic
  • Olive oil t

Instructions
 

  • Here’s how to make your own Christmas Spiced Olives;
  • Drain the olives from their brine and rinse. Pat dry.
  • Pack olives into a wide mouthed sterilised jar
  • Blanch the clementine in boiling water for 5 minutes to soften the skin , cut in half as we only need half of the fruit then slice into small pieces
  • Add the chilli, peppercorns and rosemary, clementine pieces and the garlic cloves
  • Pour over enough olive oil to fill the jar covering everything.
  • Pop on a lid. Keep in fridge, use after 24 hours.

Notes

The amount of olive oil depends on the size of jars you are using

Nutrition

Calories: 439kcalCarbohydrates: 22gProtein: 4gFat: 42gSaturated Fat: 6gSodium: 4204mgPotassium: 287mgFiber: 11gSugar: 9gVitamin A: 1200IUVitamin C: 38mgCalcium: 178mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword olives
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Appetisers/Starters, Christmas, Preserved In Oil Salt and alcohol

« Coping With Christmas
Vodka Infused Tomatoes (Tipsy Cocktail Tomatoes) »

Comments

  1. Sue says

    December 20, 2013 at 9:33 am

    Oh no!!

    Olives ….. the one and only food that I have had to spit out in public …. YUK, YUK and treble YUK. Sorry, I can’t do olives, you can have them all.

    Reply
  2. Margo says

    November 16, 2014 at 3:29 am

    4 stars
    I have never had spiced olives, so I made these, and they were just beautiful…..but
    after I put them in the refrigerator, the oil solidified. Is this supposed to happen, or
    do I take them out of the frige after 2 days, and leave them out?

    They taste good, but the oil is kind of ugly looking.

    Reply
    • Karon Grieve says

      November 16, 2014 at 3:49 pm

      Oil will always solidify in cold temperatures. It will quickly go back to liquid form at room temperature.
      K x

      Reply
  3. Michael Fredricks says

    December 6, 2019 at 7:00 pm

    olive Christmas gifts
    how to prepare gifts so refrigeration is not required
    and keep longer 3or4 months

    Reply
    • Karon Grieve says

      December 17, 2019 at 6:45 pm

      I keep my olives in the fridge so three months is fine. Don’t preserve them for longer, sorry.

      Reply
  4. Sharon says

    October 31, 2022 at 11:26 pm

    Do you remove the peel from the clementine ?

    Reply
    • Karon Grieve says

      November 3, 2022 at 9:30 am

      Hi Shanon,
      No, you are blanching to soften the skin ‘Blanch the clementine in boiling water for 5 minutes to soften the skin , cut in half as we only need half of the fruit then slice into small pieces’ you just follow recipe and use skin too
      K

      Reply

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