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
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.