Full of ‘good fats’, these highly savoury gems are perfect as a starter or snack. Just add to a mezze plate, or throw them into pasta dishes or a salad. Olives also go well marinated with rosemary leaves, chilli flakes, garlic and olive oil.
Patsy Jamieson, Diane Temple
2 teaspoons olive oil
2 garlic cloves
four 1cm strips orange peel
1 1/2 teaspoons fennel seeds
2 cups kalamata olives, drained
2 tablespoons orange juice
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Heat oil in a medium frying pan over low heat until warm. Add garlic, orange peel and fennel seeds. Cook, stirring, until fragrant, 30 to 60 seconds. Add olives. Cook, stirring, until warmed through but not hot, about 1 minute.
Remove from heat. Stir in the orange juice. Cover and let stand at room temperature for 1 hour. Serve at room temperature. Refrigerate leftovers.