By Akshara
May 11, 2026
This isn't your standard grocery store jar. A homemade olive pickle is about the slow infusion of garlic, lemon, and chili into high-quality oil. By using a mix of green and black olives and cracking them slightly, you allow the brine and spices to penetrate the fruit. It’s an earthy, tangy addition to any cheese board or a perfect salty kick for your morning toast. Ingredients
500g mixed Olives (pitted or whole) 1/2 cup Extra Virgin Olive Oil 4 cloves of garlic, smashed 1 tsp dried oregano and 1 tsp red chili flakes 2–3 strips of lemon zest 1/4 cup white wine vinegar
If using whole olives, lightly press them with the side of a knife to crack them, this helps the flavours soak in.
In a small pan, heat the olive oil with the garlic, lemon zest, and chili flakes on very low heat for 5 minutes. You want to infuse the oil without frying the garlic.
Place the olives in a clean glass jar and pour the warm, infused oil over them.
Add the vinegar and oregano. Secure the lid and shake well.
Let it sit in a cool, dark place for at least 48 hours before eating. The flavor only gets better with time as the olives absorb the citrusy, garlicky oil.