spiced chilli and lemongrass olives

  • 500g green Sicilian olives
  • 1 stalk lemongrass, white part thinly sliced
  • 1 large mild red chilli, finely sliced 
  • ¼ cup (60ml) fruity extra virgin olive oil
  • 1 tablespoon lime juice 
  • 4 pieces lime rind
  1. Place olives, lemongrass, chilli, oil, lime juice and rind in a small bowl and mix to combine. Set aside to marinate for 30 minutes or refrigerate for up to 1 week. Serves 4 as a side

Wine note: We have paired this recipe with Cloudy Bay Sauvignon Blanc 2019 which has subtle tropical notes, with hints of passionfruit backed by zesty citrus, orchard blossom and kaffir lime.

Photography: Con Poulos

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