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MARINATED OLIVES WITH ORANGE AND CHILLI

MAKES APPROX 1 x 450G JAR

1 small orange 1 lemon

1tsp fennel seeds A few bay leaves

1tsp chilli flakes 500g (1lb 2oz) mixed pitted olives

100ml (3½fl oz) olive oil

Using a vegetable peeler or a small paring knife, peel off strips of orange and lemon zest and set aside. Heat a large pan. Add the fennel seeds and cook for 1-2 minutes until fragrant. Add the zests, the bay leaves and chilli flakes. Cook for 30 seconds, then tip in the olives and half the olive oil. Warm gently for 1-2 minutes.

Cool slightly, then spoon into a jar. Top up with the remaining oil and seal. If you have a large jar, add more oil to top up. Store in the fridge for up to 1 month.

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2022-08-13T07:00:00.0000000Z

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