I always serve my olives warm and the oil is perfect for dipping crusty bread in. Just pop the desired amount in an oven tray and re-heat until warm.
INGREDIENTS
4 cups mixed size black and green olives
2 teaspoons fennel seeds
1 teaspoon whole black peppercorns
6 whole small dried red chillies
3 sprigs fresh rosemary
1 lemon, thinly sliced
long strips zest from 1 orange
6 small bay leaves
1½ cups olive oil plus extra for topping up the jars
Equipment
Sterilised jars and lids
METHOD
Preheat the oven to 200°C.
If the olives have been in brine, place in a bowl and rinse in cold water. Drain well.
Combine all the ingredients in a large, shallow baking dish that will hold them in a single layer. Roast for 15 minutes, give them a stir, then roast for another 10-15 minutes until lightly shriveled and the aromatics are golden.
Cool for 10 minutes then divide evenly between the jars.
Add enough extra oil to cover the olives. Seal tightly.
When cool, store in the fridge. The oil will solidify so bring back to room temperature or re-warm for serving. Makes 4 cups
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.