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- Prep time:
- 5 min
- Cook time:
- 2 min
Cumin and fennel seeds add a spicy edge to Neven Maguire's olives – chillies are optional so choose the degree of heat you prefer
Method1. Toast the cumin and fennel seeds in a small dry frying pan for 1-2 minutes until they become aromatic. Tip into a bowl and add the olives, lemon zest and juice, garlic, chillies (if using) and olive oil. Toss until each olive is well coated.
2. You can either drain off the excess liquid immediately and tip into serving bowls to serve, or leave the olives to marinate and allow the flavours to develop as long as time allows. The olives can be prepared up to one week in advance of serving and stored in a covered bowl in the fridge.