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www.janbilton.co.nz

Warm Marinated Olives

1 orange
2 teaspoons fennel seeds
1 teaspoon whole cumin seeds
1/2 cup extra virgin olive oil
1 teaspoon chilli flakes
3 cups canned green olives

Thinly peel the orange and julienne the rind. Squeeze the juice.

Place the fennel and cumin seeds in a heavy-based saucepan. Heat for about 1 minute to release the flavours. Add the orange peel and juice, oil, chilli and olives. Stir over the heat until the olives are warm.

Serve warm or at room temperature as a snack. Or serve with fish or poultry as an accompaniment. (These olives can be stored in a screw-top jar in the refrigerator for up to 2 weeks. Warm slightly before serving.) Serves 8-10.