Olives marinated in pomegranate and sage recipe

Omar Allibhoy
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Olives marinated in pomegranate and sage recipe

A new way to serve olives - marinated in pomegranate juice and harissa paste, then finished with fresh sage. 

At a glance
  • Cuisine Spanish
  • Recipe Type Side
  • Difficulty Easy
  • Preparation time 5 mins
  • Cooking time 0 mins
  • Serves 4 people
Ingredients
  • 1 jar or tin of green Spanish olives
  • 100 ml (3.5fl oz) mild olive oil
  • 2 sprigs of fresh sage
  • 1 tsp harissa paste
  • 0.25 of a whole pomegranate

Step-by-step

  1. Drain the Spanish olives from the brine and place them in a bowl. Cut a quarter of the pomegranate and, over a bowl, squeeze it so all the seeds are released along with some juice.
  2. Mix the pomegranate juice and seeds with the harissa paste and sage leaves, before mixing in the olives.
  3. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.

Recipe provided by Olives from Spain.

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