Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

Ingredients

• 2 teaspoons coriander seeds
• 10 ounces good quality unpitted green olives
• 1 orange, zest of
• 2 garlic cloves, peeled and finely slivered
• 4 small bay leaves
• 2-3 sun-dried tomatoes packed in oil, drained and chopped
• 4 fluid ounces extra virgin olive oil

Directions

1. 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. 2

   Mix all the other ingredients together, and then add the toasted coriander seeds and mix again.

3. 3

   Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse.

4. 4

   Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed.

5. 5

   Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres.

6. 6

   These can be made up to 3 days in advance.