For the olive ice cubes 15 to 20 whole Castel­ve­trano olives, plus 1/2 cup pit­ted, chopped Castel­ve­trano olives, plus 3/4 cup olive brine 3/4 cup fresh orange juice 3/4 cup dry ver­mouth 1/2 cup wa­ter

The Sunday Independent - - SUNDAY MAGAZINE -

Place 1 whole olive into each divot or well of your ice-cube mould.

Com­bine the chopped olives, brine, orange juice, ver­mouth and wa­ter in a blender; blend on the high­est speed for 30 to 45 sec­onds.

Use two fine-mesh strain­ers, one nested in­side the other, to dou­ble-strain the liq­uid, press­ing gen­tly on the solids to ex­tract as much liq­uid as pos­si­ble. Dis­card the solids. The yield is about 2 cups. Pour the liq­uid over each olive in the ice-cube mould; each well should be not quite full. Freeze overnight.

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