Cherry Olives

It’s a brilliant year for English cherries! I recommend you eat as many as you can and use them in every possible dessert - Cherry Roulade, Cherry Mousse, Cherry Tart, Cherry Crème Brulée, Cherry Salad...

Oliver has also come up with a new recipe for pickling cherries just like a Mediterranean olive. He serves them as a semi savoury/sweet accompaniment to cool cocktails.

Ingredients

1 kg Whole Cherries, stones in
250ml Cider Vinegar
5 Cloves of Garlic, peeled
A few sprigs of fresh Thyme
20gm Salt (20% of the weight of fruit)

Method

Wash the cherries, allow to dry, then pack them into Kilner jars.

Mix the vinegar, garlic, thyme and salt. Pour it over to filly cover the fruit.

Seal the jars, shake well then leave to brine for at least a week.