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Aromatic warm olives
Serves: 6-8
Recipe photograph by Kris Kirkham
Aromatic warm olives
These warm olives are the perfect accompaniment to a G&T...
Serves: 6-8
See more recipes
Nutritional information (per serving)
Calories
146Kcal
Fat
15gr
Saturates
2gr
Fibre
2gr
Protein
1gr
Salt
1.4gr
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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.