Baked Olives with Cardamom and Fennel

, from Issue #24. September, 2015
Photography by Aaron McLean.
Baked Olives with Cardamom and Fennel

Baked olives are perfect for serving tapas-style, as a light starter alongside breads or with a ice cold drink.



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


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