Transform plain olives into a visual and tasty antipasti by warming them gently in olive oil, citrus and spices – add crusty bread for dipping in the golden hued oil.
INGREDIENTS
3 cups mixed olives
1 cup olive oil
1 teaspoon each whole aniseed and fennel seeds
¼ teaspoon chilli flakes
1 teaspoon smoked sweet paprika
2 good sprigs rosemary
3 cloves garlic, sliced
1 medium carrot, sliced ½ cm thick
2 medium stalks celery, sliced ½ cm thick
6 pieces sundried tomato, sliced thinly
long strips of zest off 1 orange and 1 lemon
METHOD
Put all the ingredients in a large sauté pan and place over a low heat.
Gently warm through for 10 minutes to infuse the flavours, but don’t let it come to the boil as you want the celery and carrot to stay crisp.
Cool then transfer to a container and store in the fridge for up to 3 weeks, stirring occasionally. Bring back to room temperature to serve. Makes 4 cups of antipasti
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
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.