Marinated olives and bocconcini

13

PREP TIME

5 min

TOTAL TIME

15 min

Serves

8

* PLUS 2 hr marinating time

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.

Chatelaine Quickies: Buffalo cauliflower

Nutrition (per serving)

  • Calories
  • 148,
  • Protein
  • 5 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 13 g,
  • Fibre
  • 1 g,
  • Sodium
  • 424 mg.
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