Читать книгу Food from the Sun - Neven Maguire - Страница 19

Serves 4 | VEGETARIAN

1 tsp cumin seeds

1 tsp fennel seeds

225g (8oz) black or green olives, or a mixture

finely grated rind and juice of

1 small lemon

2 garlic cloves, peeled and crushed

1 tsp dried crushed chillies (optional)

4 tbsp extra-virgin olive oil

In my opinion, the best type of olives for this dish come from Italy and have been stored in olive oil. You’ll find them at farmers’ markets or in a good deli. The longer you leave them to marinate, the better the flavour will be.

Toast the cumin and fennel seeds in a small, dry frying pan for 1–2 minutes until they become aromatic. Tip into a bowl and add the olives, lemon rind and juice, garlic, chillies, if using, and olive oil.

Toss until each olive is well coated and either drain off the excess liquid immediately and tip into small bowls to serve, or leave to marinate and allow the flavours to develop for as long as possible. The olives can be prepared up to one week in advance and stored in a bowl covered with clingfilm in the fridge.