Serve this delicious sticky olive jam with cheese, on burgers and crostini and alongside grilled meats.
INGREDIENTS
1½ cups pitted Kalamata black olives
1 red onion, finely chopped
½ cup packed brown sugar
2 teaspoons capers
2 cloves garlic, crushed
¾ teaspoon ground cumin
¼ teaspoon chilli flakes
1 tablespoon fresh thyme leaves
finely grated zest 1 lemon
finely grated zest ½ orange
½ cup orange juice
½ cup water
1 teaspoon lemon juice
METHOD
Chop the olives finely but not to a paste, you still want them to have a little texture.
Place all the ingredients except the lemon juice, in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer gently for 20-25 minutes until very thick and glossy, stirring frequently towards the end of cooking to prevent it catching on the base of the pan. Stir in the lemon juice. Cool.
The jam will keep refrigerated for two weeks. Makes about 1 cup
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.