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Citrus-roasted olives

Name: Citrus-roasted olives
Yield: 2 cups
Ingredients: 470 g Pitted green olives, (2 cups) (Main); 2 cloves Garlic, sliced; 2 pieces Lemon peel, 4cm; 2 pieces Orange peel, 4cm; 1 tsp Freshly ground black pepper; 3 Tbsp Olive oil, plus extra for storing; 1 Tbsp Fennel seeds; ½ cup Balsamic vinegar

makes 2 cups

Jan Bilton

Food writer and cookbook author.

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Extremely moreish, these olives also make delicious gifts.

470 g	Pitted green olives, (2 cups) (Main)
2 cloves	Garlic, sliced
2 pieces	Lemon peel, 4cm
2 pieces	Orange peel, 4cm
1 tsp	Freshly ground black pepper
3 Tbsp	Olive oil, plus extra for storing
1 Tbsp	Fennel seeds
½ cup	Balsamic vinegar

Preheat the oven to 190°C.
Place the olives, garlic, citrus peel and black pepper in a single layer in a roasting pan. Drizzle with the 3 tablespoons of olive oil in a roasting pan. Stir to mix well.
Roast for 15 minutes, stirring once or twice. Divide the olive mixture between 2-3 small jars. Add fennel seeds to each. Add the vinegar and cover with olive oil. Store in the refrigerator for up to 4 weeks.