Caramelised Black Olive, Caper and Lemon Jam

, from Issue #50. August, 2015
Photography by Aaron McLean.
Caramelised Black Olive, Caper and Lemon Jam

Serve this delicious sticky olive jam with cheese, on burgers and crostini and alongside grilled meats.


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


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