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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!