Name: Spanish Marinated Olives
Prep time: 15 min
Total time: 15 min
Yield: Serves 5
Cuisine: Spanish
Ingredients: 2 tsp Fennel Seeds; 2 tsp Cumin Seeds; 500g Mixed Green & Black Olives; 2 tsp Orange Zest; 2 tsp Lemon Zest; 4 Spring Onions Finely Chopped; Pinch of Ground Cinammon; 4 Tbsp White Wine Vinegar; 5 Tbsp Extra-Virgin Olive Oil; 2 Tbsp Smooth Orange Juice; Handful of Fresh Mint Finely Chopped; Handful of Fresh Parsley Finely Chopped

Ingredients

2 tsp Fennel Seeds
2 tsp Cumin Seeds
500g Mixed Green & Black Olives
2 tsp Orange Zest
2 tsp Lemon Zest
4 Spring Onions Finely Chopped
Pinch of Ground Cinammon
4 Tbsp White Wine Vinegar
5 Tbsp Extra-Virgin Olive Oil
2 Tbsp Smooth Orange Juice
Handful of Fresh Mint Finely Chopped
Handful of Fresh Parsley Finely Chopped

Method

STEP 1
In a frying pan, dry-fry the cumin seeds & fennel seeds over a medium heat until they begin to pop (Around 2-3 mins). Set aside & cool
STEP 2
Wash the olives in cold running water to remove brine. Place olives in a large bowl with the spring onions, lemon & orange zests, cinammon and both seeds. Mix well
STEP 3
In a seperate bowl, whisk together the vinegar, orange juice, olive oil, mint and parsley. Pour over the olives.
STEP 4
Toss well to coat olives in all the juices. Cover and chill in the fridge for upto 2 hours. They will also last in the fridge for up to 3 days.

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Spanish Marinated Olives

Ingredients

Method

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