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Recipe : ** Spiced Olives With Garlic, Orange And Sun-Dried Tomatoes

Spiced Olives With Garlic, Orange And Sun-Dried Tomatoes
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Course:
Condiment

Practical information

  • Prep time
    10 min
  • Cooking
    3 min
  • Difficulty
    Very easy
  • Pause
    24 h
  • Ready in
    24 h 13
  • Price
    Very friendly budget
  • Rate:
             
 
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!
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Preparation:
in advance
Category:
Vegetable recipes
Tags:
garlic, orange, cocktail, coriander, jar, oil, Olive, olive oil, place, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 teaspoons coriander seeds
  • 1 orange, zest
  • 2 garlic cloves, peeled and finely slivered
  • 4 small bay leaf
  • 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

  • 1
    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.
  • 2
    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.
  • 3
    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, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres. These can be made up to 3 days in advance.
  • Ready !