Agrodolce, meaning 'sweet and sour' in Italian, describes the flavour of the vincotto, a delicious condiment made by reducing grape juice to a thick syrup.


  • 600g mixed olives (see note)
  • 2 cloves garlic, thinly sliced
  • 1 orange, zest peeled into wide strips
  • 1 teaspoon fennel seeds, toasted
  • 1/2 teaspoon dried chilli flakes
  • 6 bay leaves
  • 80ml (1/3 cup) Maggie Beer Fig
  • Vino Cotto (see note) or balsamic vinegar glaze (see note)
  • 80ml (1/3 cup) extra virgin olive oil


  1. Combine all ingredients in an airtight container. Refrigerate for 30 minutes or up to 1 week for the flavours to develop.
  2. Bring olives to room temperature and serve with bloody Marias.