Warm Olives with Lemon and Spices

Ingredients Image

Off to London for a Baby

I spent January in London. There was a baby on the Horizon, and I was there to see his transition into this life. It was a beautiful thing. He is a beautiful thing.

I did A Lot of Cooking that month. And best of all, it was so luxurious to cook from (mainly) one cookbook. How often do we do that? This book was a Xmas present to The Mum from a good friend. The author is an Australian, but the book itself is full of recipes so very suited to the Street and Farmers’ Markets in London. Despite a baby in the house we ate so well that month.

Returning to Australia, I had to buy the book, as a sort of memento of that month and the Imp’s birth. Today I finally opened it up to find something just right for this weather coming out of deep winter, looking so very slightly like Spring, promising Summer with lots of white wine and the sort of food grazing we do so well in Australia in Summer.

Mind you it is still cold here, but, well, the roses are out, the days are longer, leaves are starting to appear. There is Promise in the air.

The book? Growers Market – Cooking with Seasonal Produce, by Leanne Kitchen.

Today’s recipe is adapted from one in the book. It is quick and easy, and delightfully delicious. Serve with crusty bread such as Pane de Prato, chargrilled eggplant and other vegetables, and/or a range of antipasto or grazing dishes.

Olives Image

Warm Olives with Lemon and Spices

(adapted from Grower’s Market)

2 cups black kalamata olives
50ml – 60ml excellent olive oil
1 bay leaf or stem of curry leaves
1 tspn fennel seeds
1 garlic cloved, chopped finely
1 pinch cayenne pepper
1 sprig rosemary – remove the leaves and discard the stem
zest of 1 lemon, finely grated
juice of 0.5 – 1 lemon
2 Tbspn chopped parsley

Rinse the olives, drain and place in a saucepan with enough water to cover. Bring to the boil and boil for 5 minutes, then drain.

Pour the olive oil into the saucepan and add the fennel seeds and bay or curry leaves. Heat until fragrant. Add the garlic and quickly swirl in the pan.

Add the drained olives, cayenne pepper, rosemary leaves, zest and lemon juice. Toss for a minute until the olives are heated through.

Toss with the parsley and transfer to a serving bowl. Serve while hot with crusty bread and other antipasti. YUM!



About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 09 Early Spring, 10 Mid Spring, Italian, Olives, Pinned, Preserves, Snacks, VEGETARIAN and tagged , , , , , , , . Bookmark the permalink.

14 Responses to Warm Olives with Lemon and Spices

  1. Sarah says:

    These sound like a great nibble to have with a cocktail or glass of wine. I used to work in a Mediterranean restaurant that served olives like these sauteed with cayenne and garlic. I think the rosemary, lemon, and fennel are great additions.

    What a beautiful blog you have! So glad I found it.

    Hi Sarah, olives with cayenne and garlic sound delicious too.

    Glad you like my blog – yours is pretty amazing! I will visit again.

    Glad you dropped by.


  2. Pingback: Bread in an hour? You’re kidding, right? « A Life (Time) of Cooking

  3. Pingback: Yuppish — Favorite Food Friday: O-live Olives!

  4. Ginny says:

    Delicious! So good! :)


  5. Just beautiful! My husband loves this dish and we will be certainly adding this to our cocktail hour. Yum. Love your blog!


  6. Pingback: Mid September, 2012. Nut butters, Pickled Lemon Slices, Channa Dal, Goda Masala and Other Things « Heat in the Kitchen

  7. Pingback: July, 2002. Griddle Scones | Heat in the Kitchen

  8. Pingback: February, 2001. Caponata Siciliana. Eggplant and Tomatoes. Cavorting around The Archives. | Heat in The Kitchen

  9. Pingback: September Eating – Food for Early Spring and Fall | A Life (Time) of Cooking

  10. Pingback: Italian Tomato Sauce. From The Archives. January and March, 1998. | Heat in The Kitchen

  11. Pingback: Peter’s Wet Polenta and Tomato Layers. From The Archives (and my hairdresser). May, 1999. | Heat in The Kitchen

  12. Pingback: Ingredients: A Note on what to do with Olives. From the Archives. June, 1998. | Heat in The Kitchen

  13. Pingback: Oven Baked Tomatoes. From The Archives. September, 1998. | Heat in The Kitchen

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s