Light bites / RICETTI
Maltese garlic-marinated green olives
Already-cured olives dressed with garlic and herbs.
◷ 20 min / 8 servings
Method
- Rinse olives if very salty and dry well.
- Lightly slit or press each olive without breaking the stone.
- Toss with oil, vinegar, garlic, herbs, zest and pepper.
- Cover and refrigerate overnight. Use within 4 days, keeping refrigerated.
✳ From the kitchen
A dressing for prepared olives, not a process for curing raw olives.
Tradition reference
Diar il-Bniet · Traditional summer dishes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.