Korean Style Seasoned Olives

Whether you celebrate the upcoming Easter or simply enjoy a nice weekend at home, there are chances that apart from “proper” meals, you also plan small snacks. If you intend to buy seasoned olives, my advice is: don’t! Olive seasoning is quick, effortless and, frankly the results are incomparably better. The most popular, vaguely Mediterranean ingredients, such as thyme or garlic, are the safest and always satisfying choice. Last Saturday however I went crazy and, for the first time, spiced up my olives in what I would call “Korean style”. It must sound like another fusion idea doomed to fail, but I was pleasantly surprised to learn that sweet and hot flavours with a strong sesame touch proved fantastic – though still astonishing – company for olives. Certainly it’s not a crowd-pleasing snack, but if you are a fellow Korean food fan, you should try this unusual combination; you might fall in love with it just the way I did.

TIPS: Seasoned olives improve after several hours in the fridge, but you can serve them straight away. They keep for several days in the fridge, but I cannot guarantee a week (I always finish them in less than a week).

Preparation: 5 minutes 

kor_olivepIngredients (makes an appetiser for 3):

about 150 g (about 5 oz) drained olives (or 250g/about 8 oz if they still have pits)

1 big garlic clove, crushed or grated

1 heaped tablespoon Korean chilli powder

1 tablespoon honey or syrup (I have used agave syrup; if you use honey, choose a more neutral flavour, for example not chestnut or lavender honey)

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds

Combine everything in a bowl. Cover and put into the fridge for 15 minutes (or several days).

If you are in a hurry you can serve it straight away.

(source: http://www.withaglass.com)

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