I always serve my olives warm and the oil is perfect for dipping crusty bread in. Just pop the desired amount in an oven tray and re-heat until warm.
INGREDIENTS
4 cups mixed size black and green olives
2 teaspoons fennel seeds
1 teaspoon whole black peppercorns
6 whole small dried red chillies
3 sprigs fresh rosemary
1 lemon, thinly sliced
long strips zest from 1 orange
6 small bay leaves
1½ cups olive oil plus extra for topping up the jars
Equipment
Sterilised jars and lids
METHOD
Preheat the oven to 200°C.
If the olives have been in brine, place in a bowl and rinse in cold water. Drain well.
Combine all the ingredients in a large, shallow baking dish that will hold them in a single layer. Roast for 15 minutes, give them a stir, then roast for another 10-15 minutes until lightly shriveled and the aromatics are golden.
Cool for 10 minutes then divide evenly between the jars.
Add enough extra oil to cover the olives. Seal tightly.
When cool, store in the fridge. The oil will solidify so bring back to room temperature or re-warm for serving. Makes 4 cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!