Olives have been eaten for thousands of years, and every culture that grows them has its own way of preserving them. In Pakistan, that means achar, murraba and sweet preserves made the homemade way.
Olive pickle in mustard oil
This is olive achar at its boldest: whole olives cured with spices and matured in pungent mustard oil. Serve a spoonful beside daal chawal, aloo paratha or a plate of biryani.
Brine olives
Green olives in a simple salt brine have a clean, briny flavour. Slice them over pizza and pasta, add them to salads and sandwiches, or put out a small bowl with hummus and warm bread when guests arrive.
Dry olive pickle
Coated in a tangy masala with far less oil, dry olive pickle is easy to pack into lunchboxes and travels well.
Olive murraba and olive jam
Slow-cooked in syrup until tender, olive murraba is a traditional sweet enjoyed a piece or two at a time, especially on cold winter mornings. Olive jam is its modern cousin: spread it on toast, parathas or rusks for a breakfast with a twist.
Build a simple olive platter
Perfect for guests or a relaxed weekend lunch:
A few brine olives and a spoonful of dry olive pickle
Warm naan drizzled with extra virgin olive oil
Hummus or a minty yoghurt dip
Fresh cucumber, tomato and onion
A little olive murraba to finish on a sweet note
