Ingredients
½ cup extra virgin olive oil
2 cloves garlic peeled and sliced
2 teaspoons fennel seeds
2 teaspoons dried oregano
1 fresh red chilli optional
Finely grated zest of 1 lemon
1½ cups mixed olives stone in
2 tablespoons lemon juice
Instructions
Pour olive oil into a small frying pan and place over a gently heat.
Immediately add garlic, fennel seeds, dried oregano, chilli and lemon zest.
Stir to combine and heat for 1 minute or until becoming aromatic. Don’t allow to heat too much. The garlic at no time should brown.
Add the olives and heat, stirring and coating the olives in the fragrant oil for 3 minutes or until completely heated through.
Add the lemon juice and simmer for 30 seconds.
Serve warm olives with crusty bread.
Notes
Flavourings can be adjusted to suit your tastes:-
chilli is optional, use less or don’t use at all
herbs can be substituted for fresh
herbs can be substitued – rosemary or thyme are also delicious
Additional flavourings to use:-
capers or caperberries
cumin seeds
coriander seeds
orange zest
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