{"id":18535,"date":"2021-04-30T15:34:29","date_gmt":"2021-04-30T15:34:29","guid":{"rendered":"https:\/\/www.onekingwest.com\/?p=18535"},"modified":"2021-04-30T15:36:09","modified_gmt":"2021-04-30T15:36:09","slug":"dinner-with-akshay-house-olives","status":"publish","type":"post","link":"https:\/\/www.onekingwest.com\/dinner-with-akshay-house-olives\/","title":{"rendered":"Dinner with Akshay: House Olives"},"content":{"rendered":"\n
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This week, Chef Akshay is teaching us how to marinate olives. This recipe is a delicious option to serve as a pre-dinner snack or as the star on your charcuterie plate. We’re showing you how to make a large batch of our house olives, but you can always scale down the recipe if you’re looking for a smaller snack or save the olives in smaller jars to save for later.\u00a0 Scroll down for our house olives recipe and if you have any questions or feedback, visit our\u00a0Instagram<\/a>\u00a0pages to leave a comment.<\/p>\n\n\n\n

House Olives<\/strong><\/p>\n\n\n\n

Prep Time: 10 minutes | Total Time: 20 minutes | Serves: 20<\/p>\n\n\n\n

WHAT YOU WILL NEED:<\/strong><\/strong>
1 Jar Barese Olives Green (large)
1 Jar Green Castelvetrano
1 Jar Green Cerignola
1 Jar Gaeta Olives
1 Jar Kalamata Olive
1 Jar Red Cerignola
1 Head Fresh Fennel
20 Grams Fresh Bay Leaves
300 Grams Garlic
2 Cups Fennel Seeds
Lemon Rinds from 4 Lemons
Orange Rinds from 4 Oranges
1 Lb Red Finger Chilly
1 Bunch of Thyme
1 Bunch Rosemary
2 Litres EVOO
\u00bd cup Red Chilli Flakes <\/p>\n\n\n\n

HOW TO PREPARE (FIND A STEP-BY-STEP VIDEO DEMONSTRATION ON OUR SOCIAL MEDIA CHANNELS):<\/strong><\/p>\n\n\n\n

  1. Drain all olives into one perforated pan and leave till all water has drained out.<\/li>
  2. Peel orange rind, lemon rind and set aside.<\/li>
  3. Heat the EVOO to a warm temperature and set it aside. Add garlic and half-cut finger hot chilli and leave inside for 5 \u2013 10 mins, do not let It cook, we are only tempering it.<\/li>
  4. Drain the garlic and chillies.<\/li>
  5. Add fennel seeds, and fresh fennel in the olive oil and thyme and rosemary and pour over the olives.<\/li>
  6. Add the garlic and chilli in the olives as well.<\/li>
  7. Add the lemon & orange rind and red chilli flakes as well.<\/li>
  8. Mix all ingredients well. And store in sterilized mason jars and seal properly. Store at room temperature or cold room.<\/li>
  9. Warm-up and serve with some grilled bread.<\/li><\/ol>\n\n\n\n

    Click here<\/a> to view more Dinner with Akshay recipes or order house olives for takeout from Teller’s Bistro & Bar here<\/a>!<\/em>

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