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Olive con Arancio e Limone – Citrus marinated olives

For four

2 teaspoons fennel seeds, 3 teaspoons cumin seeds, 300g green olives, 300g black olives, 2 teaspoons grated orange peel, 2 teaspoons grated lemon peel, 3 finely chopped shallots, a pinch of cinnamon, 0.5 dl white vinegar, 0.5 dl extra virgin olive oil, 2 tbsp. orange juice, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh parsley

DRY-ROAST FENNEL AND CHEESE CUMIN SEEDS IN A SMALL, THICK-BASED PAN. SHAKE THE PAN FREQUENTLY. ROAST UNTIL THE SEEDS START TO JUMP AND THE AROMA IS RELEASED. REMOVE THE PAN FROM THE STOVE TO COOL. PUT THE OLIVES, ORANGE PEEL GRATE, LEMON PEEL GRATE, SHALLOTS, CINNAMON AND ROASTED SEEDS IN A BOWL.

WHISK TOGETHER THE VINEGAR, OIL, ORANGE LEAVES, MINT AND PARSLEY AND POUR THE MIXTURE OVER THE OLIVES. TURN WELL, COVER WITH A LID AND REFRIGERATE FOR 1-2 DAYS BEFORE SERVING.