Green Olives With Bitter Orange
Equipment
Ingrediënten
- 2 teaspoons coriander seeds
- 1 fresh or preserved bitter orange
- 450 g fleshy green olives pitted and finely sliced
- 2 tablespoons olive oil
- juice of 1 lemon
Instructies
- Dry-fry the coriander seeds in a small, heavy-based frying pan over a medium heat for 2–3 minutes until they give off a nutty aroma, then crush them in a mortar with a pestle to release the flavour.
- Peel the bitter orange, remove the pith, and finely slice the rind, discarding the rest.
- Place the sliced olives in a bowl.
- Add the sliced orange rind, crushed coriander seeds, olive oil and lemon juice and mix well.
- Leave to stand for at least 10 minutes to allow the flavours to mingle.
- Serve as a starter with bread, if liked, or as a side dish to accompany a tagine.
Notes / Tips / Wine Advice:
For cracked green olives with cardamom & harissa,
put 350 g rinsed and drained cracked green olives in a bowl. Dry-roast 1–2 teaspoons cardamom seeds and ½ teaspoon black peppercorns in a small, heavy-based frying pan over a medium heat for 1–2 minutes until they emit a nutty aroma, then crush them in a mortar with a pestle. Add the crushed spices to the olives with 2–3 tablespoons olive oil, the juice of 1 orange and 1 teaspoon harissa paste and mix well.--------------------------------------------------------------------------------------------------
