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the olive tree taverna - olives with a twist

Dec

7

Olives with a Twist

  • 1 tsp of fennel
  • 1 tsp of cumin seeds
  • 1 tbsp balsamico
  • zest  from 1 lemon and 1 orange
  • 3 tbsps of olive oil
  • 3 tbsps orange juice
  • some fresh mint
  • chopped parsley
  • chopped thymeToss in a dry heavy pan the cumin and fennel seeds until they release their aroma (for about 45 – 60 seconds). Place them in a bowl and let them cool down. Add in the same bowl, lemon and orange rind, spring onions and toss. In another bowl place olive oil, orange juice, vinegar and the herbs. Whisk and pour over the olives, toss well, cover with cling film and place in the fridge.  From the next day they are ready to eat and they will keep for weeks. Perfect for a party and of course for olive lovers.

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