Olivero opened fall of 2023 but first used blackberries during summer pop-ups ahead of the restaurant’s opening. Gerhart says he likes to incorporate them in dishes “around the savory and sweet side” like in a buttermilk panna cotta with pickled blackberries “adding some nice acidity and juiciness,” or balanced with cheeses like gorgonzola.
recipe 
1 quart blackberries
10 whole black peppercorns
1 whole pod star anise
1 cinnamon stick
10 whole allspice berries
2 cups of red wine vinegar
½ cup of water
toasted spices
2 teaspoons of salt
¼ cup of granulated sugar
1 small knob of fresh ginger root
Juice and zest of 1 orange
ingredients
steps
- Start by preheating the oven to 350 degrees.
- Place 10 whole black peppercorns, 1 whole pod star anise, 1 cinnamon stick, and 10 whole allspice berries on a sheet pan and lightly toast until you start to smell their aroma, about 5 minutes.
- In a 2-quart stainless steel pot, combine 2 cups of red wine vinegar, ½ cup of water, toasted spices, 2 teaspoons of salt, ¼ cup of granulated sugar, 1 small knob of fresh ginger root, and the juice and zest of 1 orange. Bring to a boil.
- Reduce heat and simmer for 15 minutes, being mindful that it doesn’t reduce too much. Remove from heat and allow pickling brine to cool to room temperature.
- Place 1 quart of blackberries in a heatproof bowl. Using a fine mesh strainer, strain pickle brine directly over blackberries (discard spices) and refrigerate for 1 hour.
Date Published: 07.09.24
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Recipe by
Sunny Gerhart of Olivero in Wilmington, North Carolina -
Contributing City
Wilmington
Comments 2
Was it intentional to leave the blackberries and their quantity off the ingredient list?
It was not! Great catch. This recipe is for 1 quart of blackberries.