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The Merrion Ginger-Garlic Olives

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  • 16 ounces black olives
  • 16 ounces green olives
  • 4 tablespoons chile pepper, seeded and chopped
  • 4 tablespoons ginger, peeled and finely chopped
  • 2 tablespoons garlic, peeled and finely chopped
  • 2 tablespoons fresh lemon grass, finely chopped
  • 4 cups olive oil


  1. Combine all the ingredients.
  2. Marinate for at least four days before serving.
  3. Serve at room temperature.

Serves 12.

Source: Executive Chef Ed Cooney, The Merrion Hotel, Dublin, Ireland