Marinated olives and bocconcini
15
- Prep Time5 min
- Total Time15 min
- Makes8 servings
Ingredients
1 1/2 cups mixed olives, drained
1 200-g pkg mini bocconcini, drained
5 strips orange peel, (about 3 in. long)
2 tbsp fresh orange juice
1 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
3/4 cup extra-virgin olive oil
3 garlic cloves, smashed
1 sprig rosemary
1/2 tsp hot-red-chili-flakes
1/2 tsp salt
Instructions
RINSE olives and bocconcini in a colander under running water. Dry, then transfer to a bowl. Add orange peel and juice.
TOAST fennel and coriander seeds in a medium saucepan over medium, stirring occasionally, until seeds are fragrant, 3 min. Add oil, garlic, rosemary, hot-pepper flakes and salt and bring to a simmer. Reduce heat to low and cook until garlic starts to brown, 4 to 5 min.
REMOVE from heat and pour over olive mixture. Let sit at room temperature 2 hr. Serve or refrigerate up to 1 week. Bring to room temperature before serving.
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Nutrition (per serving)
Calories 148, Protein 5g, Carbohydrates 2g, Fat 13g, Fibre 1g, Sodium 424mg.
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