Pickled Blackberries

By: The Local Palate

 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 heading-plus-icon

  • 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
  1. Start by preheating the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Recipe by
    Sunny Gerhart of Olivero in Wilmington, North Carolina
  • Contributing City

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