Latrovalis Olive Savory Marmalade

Latrovalis seafood risotto
March 20, 2020
Latrovalis Artisanal Olive Bread
May 8, 2020

Many people believe that olives do not have a place in Gourmet Cuisine. It’s time for you to learn that good quality olives, the fruit from one of the most resilient trees on earth, are as much a humble food as an ingredient that has not yet been fully discovered. Prepare yourselves for a culinary adventure where good quality olives take center stage in both lesser known creations and in what at first might seem more everyday preparations. Put your chef’s cap on, follow the simple instructions, and everybody will find it hard to believe what you served was your own creation. There’s just one thing that cannot be stressed enough: Gourmet Cuisine starts with prime quality ingredients.

We start with something that will elevate your next charcuterie board to a whole new level. Your Latrovalis Olive Savory Marmalade will be the talk of the crowd at your next get-together. These are the only ingredients you will need:

1 large tin Latrovalis Kalamata pitted olives (12.70oz / 360gr)
1 jar Latrovalis green pitted olives (7.05oz / 200gr)
350gr sugar
1 lemon
1 green apple
400ml water
1 large spoonful honey
Black, green, and red peppercorns

Drain the olives very well. Slice each olive in two, which will give you a chunky result. Place all the olives in a saucepan and add cold water enough to cover them. Put on high heat, and as soon as the contents start to boil, remove from the heat and leave in the saucepan for one minute. Drain the contents and repeat the process from the beginning once more. Drain the contents again, set the olives aside, and rinse the saucepan.

In the saucepan add the water and sugar. Peel the rind off the lemon carefully so as not to take off any of the white part of the peel. Add the lemon rind to the saucepan. Peel the white part off the lemon and throw it away. Slice the well-peeled lemon in thin slices. Remove any pips and add the slices to the saucepan. Put the saucepan on medium-high heat until the contents start to simmer, and then lower the heat to medium. Simmer for about 10 minutes so that the liquid is slightly reduced to a very thin syrup. Strain the lemon slices and rind from the syrup and return the syrup to the saucepan.

Wash the green apple thoroughly. Cut in four, remove the core, and grate each quarter without removing the skin. Add the grated apple and the olives to the saucepan with the syrup and simmer everything on medium heat for about 15 minutes, stirring the marmalade frequently to prevent it from sticking to the bottom of the pan, until you see that the marmalade is slightly thick. Bear in mind that it will thicken further when it cools. Remove the saucepan from the fire, add the honey and grind a generous quantity of multicolored peppercorns – about a teaspoon. Stir well until the honey and ground pepper are incorporated into the marmalade and allow to cool. If you believe you will be able to consume the whole quantity in about two weeks, keep it in an airtight container in the refrigerator. Otherwise, you can pack some in small sterilized mason jars where it will be able to keep for much longer.

Your Latrovalis Olive Savory Marmalade will pair perfectly with any aged cheese, as well as with dried cold meets. If you are wondering whether it can be matched with any fresh herb, then fresh basil leaves are its best friend.

It will definitely add some pizazz to your next charcuterie board and it will fill those lazy weekend brunches with nuances of your last Mediterranean holiday.