Mixed Olive Antipasti

, from Issue #59. September, 2015
Photography by Manja Wachsmuth.
Mixed Olive Antipasti

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.


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