Aromatic warm olives
Aromatic warm olives
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tsp coriander seeds
- 1⁄2 tsp fennel seeds
- 2 tbsp olive oil
- 2 garlic cloves
- 1⁄2 red chilli, deseeded and sliced
- juice of 1⁄2 unwaxed orange
- juice of 1⁄2 lemon
- a few thyme sprigs
- 1 x 150g tub of Basics black pitted olives
- 1 x 150g tub of Basics green pitted olives
Step by step
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Toast 1 tsp coriander seeds and 1⁄2 tsp fennel seeds in a dry frying pan, then grind coarsely with a pestle and mortar.
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Very gently warm 2 tbsp olive oil in the frying pan, add 2 garlic cloves, sliced thinly, and 1⁄2 red chilli, deseeded and sliced, and cook for 1 minute without letting the garlic brown. Add the crushed seeds, the pared zest and juice of 1⁄2 unwaxed orange, the juice of 1⁄2 lemon, a few thyme sprigs, and 1 x 150g tub each of Basics black pitted olives and green pitted olives.
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Warm through for a couple of minutes, then tip into a bowl. Serve warm or at room temperature. These keep for 5 days in the fridge.
