Baked olives are perfect for serving tapas-style, as a light starter alongside breads or with a ice cold drink.
INGREDIENTS
2 cups assorted black and green olives
1⁄2 cup olive oil
6 whole cloves garlic, unpeeled
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1⁄2 teaspoon chilli flakes
1 teaspoon paprika
1⁄4 teaspoon each ground cardamom and cinnamon
2 bay leaves
zest and juice 1 orange
juice 1 lemon
METHOD
Preheat the oven to 200°C.
Combine all the ingredients in a baking dish and roast for about 30 minutes, turning occasionally, until the olives have started to shrivel. Cool and store in an airtight container in the refrigerator. Bring back to room temperature for serving. Makes 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.