Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these!
2 3 sun-dried tomato packed in oil, drained and chopped
300 g good quality unpitted green olives
120 ml extra virgin olive oil
Recipe preparation steps
Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side.
Mix all the other ingredients together, and then add the toasted coriander seeds and mix again. Store in a covered jar or container for 24 hours before serving, to allow to flavours to infuse.
Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed. Serve with toasted pitta bread, cocktailbread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres. These can be made up to 3 days in advance.