Lynley Ruck

Ingredients

• 2 cups mixed green and black olives
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped or crushed
• 1/4 tsp dried oregano
• 1/4 tsp fennel seeds
• 1/4 teaspoon red pepper flakes (or dried chillies if you dare!)
• 1 tsp finely grated orange zest
• 1 tbsp chopped flat-leaf parsley
• 1/2 teaspoon coarsely chopped rosemary
• sea salt & freshly ground pepper

Method

Preheat the oven to 220 deg C. In a small roasting dish, toss the olives, olive oil, garlic, oregano, fennel seeds, red pepper flakes, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.

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Method