Name: Warm herb and citrus marinated olives
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 6 clove garlic; 1/4 cup (60ml) red wine vinegar; 1 tablespoon coriander seeds; 2 teaspoon fennel seeds; 1 kilogram bottled mixed seeded olives; 1 1/2 cup (375ml) olive oil; 4 sprigs fresh thyme; 2 dried red chillies, quartered; 2 x 5cm strips orange rind; 2 x 5cm strips lemon rind

Ingredients

6 clove garlic

1/4 cup (60ml) red wine vinegar

1 tablespoon coriander seeds

2 teaspoon fennel seeds

1 kilogram bottled mixed seeded olives

1 1/2 cup (375ml) olive oil

4 sprigs fresh thyme

2 dried red chillies, quartered

2 x 5cm strips orange rind

2 x 5cm strips lemon rind

Method

1.Slice peeled garlic thinly; combine garlic with vinegar in small bowl. Stand 3 hours or overnight; drain, discard vinegar.

2.Dry-fry seeds in large frying pan, stirring, until fragrant; cool. Crush seeds coarsely in mortar and pestle.

3.Rinse and drain olives. Heat oil, thyme, olives, chilli and seed mixture in same pan until mixture begins to simmer. Remove from heat; stand 15 minutes.

4.Meanwhile, discard any white pith from rind strips. Stir rind and garlic into olive mixture.

5.Serve olives warm or at room temperature.

We used 3 x 350g (11-ounce) jars of mixed olives in this recipe.
Note

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Ingredients

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