Olives

Ingredients

• 50 g silver onions
• 2 Garlic cloves
• 50 g sun-dried tomatoes (in oil)
• 3 tbsp olive oil
• 300 g green pitted olives
• 1 tbsp chopped herbs (thyme, parsley, sage, rosemary)
• 2 tbsp lemon juice
• 5 tbsp white wine
• Salt
• black pepper (freshly ground)
• 400 g Kalamata olives
• 3 Garlic cloves
• 1 red chili pepper
• 30 g spring onions
• 3 tbsp olive oil
• 2 tbsp dried oregano
• 0.5 untreated lime (juice)
• 0.5 untreated lime (thin slices)
• 6 tbsp white wine
• coarse Sea salt

Instructions

1. 1.

   For the green olives, peel and halve the onions lengthwise. Peel and quarter the garlic cloves. Drain the tomatoes well, then cut into about 1 cm pieces. Heat olive oil in a pan, lightly sauté the onions and garlic, add the olives and tomatoes, and cook over low heat while stirring constantly until the liquid has reduced by half. Season with herbs, lemon juice, white wine, salt, and pepper, and continue cooking. Let cool before serving.

2. 2.

   For the black olives, rinse the Kalamata olives briefly with warm water and dry thoroughly. Peel the garlic cloves and slice thinly. Remove the stem from the chili pepper, halve it lengthwise, and discard seeds and membranes. Trim the spring onions and cut into 3 cm pieces. Heat olive oil in a pan, lightly sauté the garlic and onion, add the olives and chili, and cook over low heat while stirring constantly until the liquid has reduced by half. Add oregano, lime juice, lime slices, and white wine; season with pepper and continue cooking. Sprinkle with salt, let cool, then serve.