Olivas Fogon (Fogon Style Olives)

Olivas Fogon (Fogon Style Olives)

This recipe was mostly taken from the great book Paella by Alberto Herraize and is used in some of the paella recipes listed on this website. This recipe makes 1kg and needs to be prepared and cooked in preserving jars. We used 4 x 500ml jars, bought from Ikea.

  • Preparation time: 20 minutes
  • Cooking time: 3 hours
  • Difficulty Level: **
  • 1kg black olives, pitted and drained
  • 2 1/4 cups olive oil
  • 1 orange, zest only without the pith
  • 1 lime, zest only without the pith
  • 2 stalks of lemongrass, bashed
  • 2 sprigs of rosemary
  • 2 sprigs of lemon thyme
  • 1 sprig of flat leaf parsley, torn into pieces
  • 1 sprig of basil
  • 15g of fresh ginger
  • 1 tsp black peppercorns
  • 1 tsp corriander seeds
  • 2 cloves of garlic
How to Cook

Place the 1kg of black olives into a paper lined baking dish (spread the olives out evenly) and cook in a pre-heated oven (100 C) for about 1 hour to partially dry the olives.

Steralise and heat up the 4 preserving jars.

Evenly place the lemongrass, ginger, peppercorns and corriander seeds into the 4 jars.

Mix the olives, orange zest, lime zest, olive oil, parsley, basil and thyme in a large bowl and place evenly into the jars.

Close the jars and place into a baking pan. Fill the pan with hot water, covering as much of the jars as you can. Place into the oven and cook gently for 3 hours.

Do not allow the water in the baking tray to boil, at the most it should be a gently simmer.

Remove from the oven and allow to cool.

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