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 #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!