There’s something incredibly satisfying about enjoying food made with time-honoured family methods. This rustic bashed olive recipe comes straight from my grandad. It’s a labour of love that transforms fresh olives into a flavourful, spicy, and aromatic treat, perfect for sharing (or keeping all to yourself!). Unlike store-bought versions, these homemade bashed olives have a unique texture and a depth of flavour from the fresh garlic and fiery chilies that makes them truly special.
What do I need for this rustic bashed olive recipe?
- Freshly picked olives
- A bottle for bashing
- Salt
- Garlic
- Chilies
- Vinegar
- Extra virgin olive oil
From Freshly Picked to Perfectly Pickled: The Art of Bashing and Brining
Want to perfect this rustic bashed olive recipe? First, you’ll ‘bash’ the olives with a bottle – this gently bruises them, making it easier to get the pips out and helping them absorb all those great flavours later. It’s a bit of work for a big batch, so rally the troops for help! While pitting tools exist, bashing just gives a better result, I reckon. Once bashed and de-pipped, quickly sort your olives by colour, as this affects their soaking time. Then, get your bucket of olives into a long fresh water soak to remove any bitterness, changing the water daily. Ripe black olives might only need about 5 days, but green ones can take up to 10 – taste them along the way until they’re no longer bitter. Put a plate over the top of the olives to keep them submerged. After this, they get a quick dip in salty water for a few hours. Getting this whole prep stage right is key for that perfect texture and taste before you add the main flavourings.
Add your favourite flavours: The most important step for this rustic bashed olive recipe!
After they’ve had their brine bath and you’ve patted them dry, it’s time for the serious flavour action. Mix the olives with plenty of chopped fresh garlic and hot chilies – don’t forget the seeds if you like it properly spicy! Any fresh herbs from the garden? Throw some in too. Get that tasty mix packed into your jars. Last thing is to pour over a 50/50 mix of vinegar and some decent extra virgin olive oil until they’re covered. Give the jars a good shake, and then you just have to let them sit for a bit while all those flavours get to know each other and become seriously delicious.
How do you properly sterilize your jars?
Right then, keeping your jars super clean is a must so your amazing olives (or any preserve!) don’t spoil. Sterilising might sound a bit intense, but it’s pretty straightforward and gets rid of any lurking nasties. A few popular ways to do it at home are: the oven method, where you wash your jars, then pop them on a baking sheet in a preheated oven (around 120-140°C or 250-275°F) for about 15-20 minutes until they’re completely dry. Another is the boiling water bath: just put your clean jars in a big pot, cover them with water, bring it to a rolling boil for at least 10 minutes, then carefully take them out. Some folks also use their dishwasher on a hot cycle or a sanitise setting, making sure it finishes around when their preserves are ready. Whichever way you go, always start with sparkling clean jars, and remember to handle hot jars carefully. It’s also super important to fill hot jars with hot olives to prevent the glass from cracking. Don’t forget the lids either – metal ones can often be simmered in water for a few minutes, but avoid putting rubber seals in a dry oven as it can damage them.
Spice Up Your Rustic Bashed Olives: Flavour Variation Ideas
Want to experiment beyond the classic garlic and chili? Here are a few ways to put your own spin on Don’s Rustic Bashed Olives:
- Chilli Crisp Zing: For a modern, crunchy, and deeply savoury heat, stir in a tablespoon or two of your favourite chilli crisp per jar towards the end of mixing, just before sealing. The infused oil and crispy bits will add an amazing texture and umami punch.
- Mediterranean Herb Garden: Introduce classic Mediterranean herbs. Think sprigs of fresh rosemary and thyme. A few bay leaves per jar also add a subtle depth. You could also try a pinch of dried oregano.
- Citrus Burst: Brighten things up with citrus. Add strips of lemon zest or orange zest (use a vegetable peeler to avoid the bitter white pith) to the jars. A small squeeze of fresh lemon or orange juice into the oil/vinegar mix can also liven things up.
- Warm Smoked Paprika: For a smoky, slightly sweet, and rich flavour, mix in a teaspoon or two of smoked paprika with your garlic and chilies. This works especially well if you enjoy a less fiery heat but still want complexity.
- Fennel Flashback: If you liked the idea of aniseed that was in the original transcription, a small pinch of fennel seeds can bring back that slightly sweet, aromatic note that pairs beautifully with olives.
- Coriander & Cumin Earthiness: Toast whole coriander seeds and cumin seeds lightly in a dry pan to release their aroma before adding them to the olives for a warm, earthy complexity.
- Extra Garlic Power: If you’re a true garlic fiend, try adding a few whole, peeled but smashed garlic cloves in addition to the chopped garlic for a more rounded garlic profile.
Quick Tip for Adding Variations
When adding new dried herbs or whole spices, you can gently warm them in a little of the olive oil before adding to the jars to help release their flavours more effectively. For fresh herbs and zests, add them directly. Remember, since the olives will be marinating for a while, the flavours will develop over time, so start with a modest amount of any new ingredient. Enjoy experimenting!
Rustic Bashed Olives: Grandad’s Olive Recipe
A traditional family recipe for rustic, spicy bashed olives. Fresh olives are debittered, then brined and marinated with garlic, fiery chilies, vinegar, and extra virgin olive oil for a robust, homemade flavour.
Ingredients
Instructions
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Bash & Debitter Olives
Gently bash fresh olives to bruise and remove pips. Sort by colour. Submerge olives in fresh water, changing the water daily. Ripe black olives may take ~5 days, green olives up to ~10 days, or until no longer bitter when tasted.
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Quick Brine Soak
Once debittered, drain the olives. Prepare a brine solution (approx. 700g salt to 10L water for 5kg olives). Soak the olives in this brine for 4-6 hours.
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Mix in the Flavours
Drain the olives well from the brine (pat dry if needed). In a large bowl, combine the olives with chopped garlic and hot chilies (and any other chosen flavour variations). Mix thoroughly to coat.
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Jar & Preserve
Tightly pack the flavoured olives into sterilised jars. Prepare a 50/50 mixture of your chosen vinegar and extra virgin olive oil. Pour this mixture over the olives in the jars, ensuring they are completely covered. Seal the jars.
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Marinate & Store
Shake the jars well. Store in a cool, dark place for at least 1 week, ideally 2-4 weeks, to allow flavours to develop before eating. Once opened, keep refrigerated.
Nutrition Facts
Servings 130
Serving Size 30g
- Amount Per Serving
- Calories 40kcal
- % Daily Value *
- Total Fat 4g7%
- Sodium 400mg17%
- Total Carbohydrate 1g1%
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Delicious!
Thx