FENNEL, LEMON AND BAY LEAF ROASTED OLIVES
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.
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*.
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
*See kitchen notes (pg 126) to sterilise bottles and jar.