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.Serves 8-10.
Tip: These olives can be stored in a screw-top jar in the refrigerator for up to 2 weeks. Warm slightly before serving