Serves: 4 | Preparation Time: 5 min
- 350 Gram black kalamata olives
- 80 Millilitre olive oil
- 1 Teaspoon (Metric) cumin seeds
- 2 Clove garlic, crushed
- 0.5 Teaspoon (Metric) dried chilli
- 1 Unit lemon, the zest and juice
- 1 Tablespoon (Metric) parsley, finely chopped
- 1 Tablespoon (Metric) coriander, finely chopped
- 1 Pinch cinnamon
Wash olives in cold water and place in a pan. Cover with water and bring to a simmer for 3 minutes.
In a dry pan roast the cumin seeds until browning and fragrant. Turn the heat down low. Add the olive oil to the pan and olives. Mix through the garlic, chili flakes, lemon zest and juice and cinnamon.
Heat through for 2-3 minutes and remove from heat.
Add the chopped herbs and toss mixture until the olives are coated. Turn out into a large bowl and serve with crusty bread.
You can use the same method for marinated goats cheese. Place your block of cheese into the smallest container you have. Excluding the olives, use the same method as above to make your oil mixture. Adding a tsp of whole black pepper corns as an extra (if you have preserved lemon, add a few slices to it).
Pour over the cheese while still warm and serve or store for later... Yum!