Ingredients
½ heaped tsp fennel seeds
pared zest ½ orange (use a vegetable peeler to get long strips)
pared zest ½ lemon
2 bay leaves
3 rosemary sprigs
3 medium dried red chillies, halved, deseeded and roughly chopped
250 g drained mixed olives
50 ml olive oil
Method
- Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week – bring to room temperature before eating.
