Baked olives are perfect for serving tapas-style, as a light starter alongside breads or with a ice cold drink.
INGREDIENTS
2 cups assorted black and green olives
1⁄2 cup olive oil
6 whole cloves garlic, unpeeled
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1⁄2 teaspoon chilli flakes
1 teaspoon paprika
1⁄4 teaspoon each ground cardamom and cinnamon
2 bay leaves
zest and juice 1 orange
juice 1 lemon
METHOD
Preheat the oven to 200°C.
Combine all the ingredients in a baking dish and roast for about 30 minutes, turning occasionally, until the olives have started to shrivel. Cool and store in an airtight container in the refrigerator. Bring back to room temperature for serving. Makes 2 cups
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.