Warm Olives with Lemon and Herbs

We make these scrumptious Warm Olives in our Moroccan Magic Cooking Class and they always get gobbled up quickly. It’s so easy to marinate your own olives and they are so much better than the ones you buy from the deli. Feel free to vary the flavours – for a European style replace the fennel seeds and coriander with a couple of bay leaves and a two teaspoons of fresh thyme leaves. Or you could add fresh chilli instead of the cayenne pepper. Whatever you decide, be sure to serve with plenty of fresh bread to mop up the delicious juices!

1/3 cup extra virgin olive oil
1 teaspoon fennel seeds
300g unpitted olives (eg Kalamata, Sicilian, or a mix), rinsed and dried
2 cloves garlic, finely chopped
¼ teaspoon cayenne pepper
1 lemon, zest finely shredded and 2 tablespoon of juice measured
1 tablespoon finely chopped coriander
1 tablespoon finely chopped flat-leaf parsley

1. Place the olive oil and fennel seeds in a medium saucepan and heat gently until fragrant.
2. Add the olives, garlic, cayenne pepper, lemon juice and zest and toss for 5 minutes or until the olives are warm. Stir through the coriander and parsley and transfer to a serving bowl.
3. Serve with fresh bread to soak up the juices.

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