Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes Recipe #268740
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!
by French Tart
1 day | 2 min prep
SERVES 8 -10
- 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
- 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 them 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, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres.
- These can be made up to 3 days in advance.
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5 stars