Karen Martini’s Marinated Olives with Orange, Cinnamon & Chilli

Karen Martini


300 ml Mount Zero Extra Virgin Olive Oil
300 ml vegetable oil 
peeled zest of 1 large orange 
4 fresh bay leaves 
6 thyme sprigs
4 small red chillies, split lengthways
6 garlic cloves, skin on, smashed 
1 tablespoon coriander seeds
2 cinnamon sticks, split 
freshly ground black pepper 
800g Mount Zero Mixed Olives


Add the olive and vegetable oils to a large saucepan and warm through on a very low heat. Add the orange zest, bay leaves, thyme, chillies, garlic, coriander, cinnamon and about twenty grinds of black pepper and gently warm for 15 minutes to infuse the oil. Add the olives to the pot and warm through.

Tip the olives, oil and aromatics into a large jar and refrigerate. Allow the flavours to properly infuse for 2 days before using.

The olives will keep for 1–2 months in the fridge, simply warm through before serving

Karen Martini’s special marinated recipe adds some zest, spice and warmth to our mixed table olives.

Recipe Ingredients from the Mount Zero Range