Transform plain olives into a visual and tasty antipasti by warming them gently in olive oil, citrus and spices – add crusty bread for dipping in the golden hued oil.
INGREDIENTS
3 cups mixed olives
1 cup olive oil
1 teaspoon each whole aniseed and fennel seeds
¼ teaspoon chilli flakes
1 teaspoon smoked sweet paprika
2 good sprigs rosemary
3 cloves garlic, sliced
1 medium carrot, sliced ½ cm thick
2 medium stalks celery, sliced ½ cm thick
6 pieces sundried tomato, sliced thinly
long strips of zest off 1 orange and 1 lemon
METHOD
Put all the ingredients in a large sauté pan and place over a low heat.
Gently warm through for 10 minutes to infuse the flavours, but don’t let it come to the boil as you want the celery and carrot to stay crisp.
Cool then transfer to a container and store in the fridge for up to 3 weeks, stirring occasionally. Bring back to room temperature to serve. Makes 4 cups of antipasti
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!