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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.