I find it amazing how food can trigger memories. For me food has been a huge part of my cultural life and upbringing, especially during celebratory events. Coming form a Greek family food was always accessible, even to a stranger, it often seemed my mother and grandmothers were feeding an army. Our dinner table always had an array of canapés, side dishes and a huge main meal; from home marinated olives, artichokes, asparagus, pickled gherkins, feta, eggplant, Greek salad, bread, tzatziki, cooked vegetables drowned in olive oil, lemon juice and salt and if that wasn’t enough there was a fridge or two containing a range of leftovers.
No surprise here, but olives were always available in our household. I have a very funny memory of a friend going to our fridge and helping herself to what she throughout were red grapes to realising it was an olive.
Our kitchen bench was the initial preparation space for mum and grandmothers marinated olives. A large ceramic bowl was used to soak over a kilo of kalamata olives for a 2-3 day period. From this stage the olives were transferred into a jar of olive oil, vinegar, lemon and salt. There was no measuring just everything thrown in.
My marinated journey has always been an exciting and nostalgic experience adapting what I have learnt to suit my own palette, as well as utilising ready available herbs from my garden. My recent journey included fresh bay leaves, garlic, extra virgin olive oil, lemon and vinegar. Looking forward to sharing this batch with my family and friends.