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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!