Feb 14, 2020Chatelaine
1 1/2 cups
mixed olives, drained
1 200-g pkg
mini bocconcini, drained
orange peel, (about 3 in. long)
fresh orange juice
fennel seeds, lightly crushed
coriander seeds, lightly crushed
extra-virgin olive oil
garlic cloves, smashed
- 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.
NutritionCalories 148, Protein 5 g, Carbohydrates 2 g, Fat 13 g, Fibre 1 g, Sodium 424 mg.
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