January 10, 2014
For this recipe just use any olives that are cured.
Even a jar from the supermarket can be spiced up with this recipe.
The hot chilli is optional and a sprinkle of cayenne could be used instead.
2 cups black olives
1 hot chilli (chopped finely)
1 teaspoon fennel seeds
1 garlic clove, crushed
2 tablespoon chopped parsley
1/4 cup extra virgin olive oil
1 or 2 bay leaf
1 or 2 sprig rosemary
1 lemon – juice & zest
On a low to medium heat prepare a pan with the olive oil.
Add the fennel seeds and garlic and stir fry for a couple of minutes.
Add the bay leaf and the drained olives, hot chilli, rosemary, zest and lemon juice.
Toss for a couple of minutes until the olives are heated through.
Add the parsley and transfer to a serving bowl.
Serve hot with crusty bread – dip the bread into the delicious oil, too.
Any leftovers can be tossed in a salad!
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