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
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