Arabesque olives

Name: Arabesque olives
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 garlic cloves; 3 small red chillies; 100ml extra virgin olive oil; 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 2 fresh bay leaves (see note); 1 tablespoon grated orange zest; 300g large green olives; 6 small cumquats (see note), halved (optional); 2 tablespoons blanched almonds, lightly toasted; Handful of coriander leaves

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by Jill Dupleix

Food writer

Oct 03, 2015

Mix your favourite olives in a warm, garlicky, aromatic olive-oil marinade and serve as an appetiser with drinks, or scatter over dips, salads, vegetables or chicken dishes.

2 garlic cloves
3 small red chillies
100ml extra virgin olive oil
1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 fresh bay leaves (see note)
1 tablespoon grated orange zest
300g large green olives
6 small cumquats (see note), halved (optional)
2 tablespoons blanched almonds, lightly toasted
Handful of coriander leaves

Method

1.

Thinly shave the garlic cloves into slices. Halve 1 chilli, remove the seeds and slice thinly, leaving the others whole.
2.

In a small saucepan, heat the olive oil very gently over low heat with the garlic, chilli, coriander seeds, fennel seeds, bay leaves and orange zest until fragrant, then remove from the heat. You don't want to 'fry' the oil, just infuse it with the warm aromatics. Toss the olives and cumquats (if using) in the dressing to coat, then set aside to cool.
3.

Toss the olive mixture with the toasted almonds and season with sea salt and freshly ground black pepper. Toss through the coriander leaves just before serving. Serve at room temperature.