Baked Sicilian Olives

Quick, easy and flavourful these olives are wonderful to enjoy with pre-dinner drinks, or tossed through a salad with tomatoes and chunks of feta.

Aaron McLean, NZ Life & Leisure

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Baked Sicilian Olives
30 black or green olives in brine, drained
4 cloves garlic, minced
2-3 thin strips lemon peel and orange peel, cut with a vegetable peeler
1 red chilli, seeds and pith removed, flesh finely chopped
10 fennel seeds
½ cup olive oil

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/baked-sicilian-olives/38

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Prep time:: 10 mins
Cook time:: 30 mins
Makes:: 30 olives

30 black or green olives in brine, drained
4 cloves garlic, minced
2-3 thin strips lemon peel and orange peel, cut with a vegetable peeler
1 red chilli, seeds and pith removed, flesh finely chopped
10 fennel seeds
½ cup olive oil

Crush olives with the back of a knife to break skin. Place in roasting dish with other ingredients. Bake at 160°C for 30 minutes. Cool and pack in a jar with oil. They keep for months.