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.

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