Chilli Olives with Crusty Bread

Serves 6-8
Preparation time 5 minutes
Cooking time minutes


Tick off the ingredients as you buy them

  • 1 cup Moro Primero Extra Virgin Olive Oil
  • 300g Black kalamata olives
  • 1-2 teaspoons chilli paste
  • 1-2 Fresh chillies, finely sliced
  • 2 Cloves garlic, crushed
  • 3 Sprigs rosemary, chopped

Combine all ingredients together in a large sealed jar and gently shake to evenly distribute.

The spiciness of the olives will depend on the strength of both the chilli paste and fresh chillies you are using so only add enough to suit your taste. Although the Chilli Olives can be served immediately, they will improve in flavour on standing and can be kept at room temperature for up to a week as long as they are totally immersed in olive oil.

Serve with crusty bread and cherry tomatoes or as part of an antipasto plate.


Tip: Use the chilli oil for cooking, stir frying and in marinades.

Moro Primero Extra Virgin Olive Oil and Balsamic

To serve a dish of Extra Virgin Olive Oil and Balsamic, use a ratio of three parts Moro Primero Extra Virgin Olive Oil to one part Moro Balsamic Vinegar. Pour the olive oil into the dish first and carefully pour in the vinegar. The oil and vinegar will separate into pools. Serve as a pre-dinner dip with crusty bread.