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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!