Italian margarita olives
Gluten free, dairy free, low FODMAP*This recipe uses Australian tablespoons, which are 20ml as opposed to the more common 15ml. 1 Australian tablespoon = 4 teaspoons in USA, NZ, Canada, Europe and UK.
Ingredients
- 200-300 g Sicilian olives in brine pitted or whole, I personally prefer pitted
- 20 ml (1 tablespoon)* tequila or mezcal (see notes)
- 40 ml (2 tablespoons)* fresh lime juice
- 40 ml (2 tablespoons)* Amaretto (see notes)
- ½ teaspoon Tajin seasoning optional but absolutely delicious
- Lime zest to your tastes
- Pinch of white sugar to your tastes
Instructions
- Drain and rinse the Sicilian olives. Make sure you have a clean dry jar for your olives (you can use the jar they came in, just be sure to thoroughly wash and dry it first).
- Combine all the ingredients in the jar and shake to combine. Taste and adjust according to your preferences.
- Allow the flavours to meld for a few hours or overnight before serving. You can absolutely drink the dirty margarita left in the jar, too.
Notes
- Tequila and mezcal both work nicely here. Although I haven’t tried it, you can also probably use gin.
- You can use Cointreau in place of Amaretto. Be sure to triple check Amaretto is fine for your guests if anyone has a nut allergy – the jury seems to be out on whether it presents an allergy issue. If in doubt, use Cointreau instead.
- Tajin is optional but adds such an amazing layer of flavour. Sicilian olives can sometimes be more neutral once you rinse the brine off, so tajin not only adds smoky flavour but also a bit of salt.
- Lime zest adds a delightful extra layer of flavour and the pinch of sugar helps to round everything out. I don’t recommend omitting either.
- The cleaner the jar you use, the longer you can keep the olives. You can sterilise the jar to be on the safe side, if you like.
- I recommend making these olives the morning of or the night before you need them. Tequila can become a bit overbearing if you leave them too long.
Tried this recipe?Let us know how it was!