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Olives with Orange and Lemon

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 Serves: 4 - 6
2 tsp fennel seeds
2 tsp cumin seeds
225g / 8 oz green olives
225g / 8 oz black olives
2 tsp grated orange rind
2 tsp grated lemon rind
3 spring onions, finely chopped
pinch of ground cinnamon
4 tbsp white wine vinegar
5 tbsp olive oil
2 tbsp orange juice
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley

Dry-fry the fennel seeds and cumin seeds in a small, heavy-based frying pan, shaking the pan frequently, until they begin to pop and give off their aroma. Remove the pan from the heat  and set aside to cool.

Place the olives, orange and lemon rind, spring onions, cinnamon and toasted seeds in a bowl.

Whisk the vinegar, olive oil, orange juice, mint and parsley together in a bowl and pour over the olives. Toss well, then cover and allow to chill for 1-2 days before serving.

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