Gently warmed in their own extra virgin olive oil with garlic, citrus, toasted spices and Greek oregano, our mixed olives become wonderfully fragrant and even harder to resist. Serve with grilled sourdough, crusty bread or creamy labneh.
Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 to 4
Ingredients:
1 jar Olivetta Mixed Olives in extra virgin olive oil
15 ml fennel seeds
2.5 ml cumin seeds
2 garlic cloves, minced
5 ml dried oregano (Greek, if possible)
5 ml chilli flakes (optional)
2 strips lemon peel, about 1 cm wide
2 strips orange peel, about 1 cm wide
Directions:
Toast the fennel and cumin seeds in a small saucepan over medium heat until fragrant.
Add the entire jar of Olivetta Mixed Olives, including the extra virgin olive oil, to the toasted seeds, together with the garlic, oregano, chilli flakes (if using), and the lemon and orange peel.
Bring to a very gentle simmer, then reduce the heat to low and allow the flavours to infuse for about 10 minutes.
Transfer to a serving bowl and enjoy with grilled or fresh crusty bread for mopping up the warm olive oil. Alternatively, spoon over creamy labneh for a simple yet delicious starter.
Store in the refrigerator for up to one week. Reheat gently before serving.
