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Aceitunas Alinadas / Marinated Olives


A recipe by Frank Camorra

Marinated Olives



Makes about 2 kg (4 lb 8 oz)

  • 2kg (4 lb 8 oz) fresh green olives

  • 500 ml (17 fl oz/2 cups) white wine vinegar

  • 1 small handful thyme, sprigged

  • 50 g (1 ¾ oz) garlic cloves, chopped

  • 2 lemons, cut into fine wedges

  • 1 mature fennel stalk, cut into 6cm (2 ½ inch) lengths

  • Extra virgin olive oil, to cover the olives


Wash the olives, removing any stalks and leaves. Split the olives with a firm whack of a hammer, leaving the stones inside.

Put the olives in a large plastic bucket and cover them with plenty of water. Cover the bucket with a clean towel (dish towel) and keep in a cool place. Change the water every day, for 7 days.

After a week, discard the water then add the white vinegar, thyme, garlic, lemon wedges and fennel to the olives. Top up with fresh cold water. Allow to stand in a cool place for 3 weeks. (My dad stores them in his shed, covered with a cloth).

After 3 weeks, remove the olives from the brine, sprinkle with salt and put the olives in sterilized jars (sterilize the jars by boiling them, including the lids). Cover with the olive oil.

Other flavourings can be added at this stage, depending on the size of the jars, such as 1 teaspoon fennel seeds, a few lemon wedges and a chilli or two. Seal the lids and store in a cool, dark place. Use as needed. The olives will keep, unopened, for several years.

Note: Mature fennel stalks can be grown at growers’ markets and specialist greengrocers.

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