The olive grove

Ian’s parents grow olives. Lots and lots and lots of olives. They have hundreds of trees in their grove and every second April, we harvest. Some say it’s back breaking work, but I find it cathartic.

Mumzy-inlaw is happy her son married into an olive loving family with Lebanese (ish) heritage. I think I’m lucky to have married into a family that produces hundreds of kilos of my favourite food. It’s win win.

My family have always bought olives in bulk. Now I’m lucky to have them grown in bulk! Year round, I have massive jars of olives on my kitchen bench.

This is my favourite recipe for marinating olives. It’s quite sharp and tangy.

Sweet Paul’s Kick Ass Olives

170 grams mixed olives
85 grams capers, (the large ones)
grated zest from 1 lemon
1/4 teaspoon red chili flakes
1 garlic clove, finely chopped
2-3 fresh springs of thyme
1/4 cup olive oil

Place all the ingredients in a bowl and mix well.
Let the mixture sit in the fridge 12 hours before serving.

I love the olives themselves but my favourite thing is the oil. It’s fresh, light, tasty and I have an endless supply. We infuse the oil with lots of different things – cracked black pepper,  rosemary, thyme, garlic and chili.

My other favourite thing about visiting my inlaws is their cute herb garden. Bath tubs of herbs! Yeah!

If E and I are ever to separate, I’m keeping his family ;P