Zhooshed Olives
A not-quite recipe for turning good olives into something great
This is less a recipe and more a gentle nudge. A reminder that a jar of olives doesn’t have to stay exactly as it came. With a splash of oil, a curl of citrus, a pinch of spice or a stray herb from the garden, everyday olives can be zhooshed into something worthy of a grazing board, cheese platter or pre-dinner nibble. No rules, no measurements — just ideas to dress up your olives and make them feel a little more special.
Serve alongside cured meats, cheeses and crackers on a grazing board.
Spoon over whipped feta, ricotta or labneh with warm flatbread.
Add to a smoked or cured fish platter with salmon, trout or sardines.
Tuck into sandwiches, panini or wraps for a salty pop.
Scatter through a simple tomato or fennel salad just before serving.
Offer as a pre-dinner nibble with cocktails, vermouth or a crisp white wine.
Serve with roasted nuts and marinated vegetables for easy entertaining.
Use as a topping for grilled halloumi, chicken or lamb.
Add to a brunch spread with bagels, cream cheese and pickled vegetables.
Finish with fresh herbs and citrus zest and place straight on the table — no explanation needed.
Need
- 500 Grams mixed olives of choice
- 1-2 lemons zest and juice, plus a few thin slices to garnish
- 1 Pinch dried red chilli flakes
- few sprigs fresh herbs, such as rosemary, thyme or sage or all 3
- 1-2 cloves garlic thinly sliced
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes to taste BUY
Do
- 1
Combine all ingredients in a bowl and allow to infuse overnight or at least for 6 hours. Garnish with extra everything as you wish and place into a serving bowl to serve. We love them warmed up a little before serving, just delicious.
- 2
You can premake these up to a year in advance. They keep wonderfully and just improve in flavour with time.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
