Negroni Olives 🧡
Olives so good, you'll wanna chug 'em 🫒
I love olives. Always have, always will. The fixation is alive and well.
Growing up, my parent’s friends would bring me back different jars and tins of olives from their travels - and I now do the same.
I go through jars a week and there’s no end to this fixation in sight. I’ve been playing around with fun marinades and combos recently, inspired by my favourite dishes and drinks - and today’s one is a firm fave!
Snack of the week: Negroni olives - juicy, salty, delicious.
Cookbook of the week: Grillo’s Pickles cookbook - a pickled gift from our cookbook club Christmas cookbook swap.
Kitchen piece of the week: My Hexclad mixing bowls. These are truly built different, nice and heavy with a silicone base for security while mixing, and dishwasher safe ofc.
A note on the TikTok ban: if you’re a follower from TikTok in the U.S. - follow me on Instagram before the impending ban, I would love to keep in touch <3
Now, onto the good stuff.
Negroni Olives 🧡🫒
Juicy, salty, delicious - the snack aperitivo hour has been waiting for.
I first tested these Negroni Olives for a New Year’s gathering, and they’ve lived in my head rent-free ever since. I hope you like them!
Ingredients:
One 300G jar of Nocellera / Castelvetrano olives
1/2 tbsp of gin
1/2 tbsp of sweet red vermouth (I love Top Cuvée’s House Vermouth)
1/2 tbsp of Campari
1 orange
Kitchen peeler
Grater
How to:
Add your olives, gin, vermouth and Campari to a bowl - stir to coat the olives.
Use your kitchen peeler to peel two strips from your orange. Bend the strips individually, lengthways, over the bowl to release oil from the orange. Grate the remaining of your unpeeled orange into the bowl + stir.
Allow to marinate for a few hours before serving, or keep in the fridge for up to 3 days for a more intense flavour.
Enjoy!