The texture and flavour are so appealing. A few olives with some dry salami and crusty bread is pretty much a perfect lunch for me.
Even though there are so many varieties of olives available, this recipe brings them to a whole new level. Whether you’re trying an imported jar of huge green olives, or are wondering what you’ll ever do with that can of pitted black olives, this works well for all. The olives are heated in olive oil with citrus peel, fennel seeds and a pinch of chilies. They’re served warm and the flavoured oil is fabulous soaked into bread. Continue reading