Spiced black olives with preserved lemon

Name: Spiced black olives with preserved lemon
Cuisine: Australian
Ingredients: 2 sprigs of thyme or flat-leaf parsley, shredded; 2 sprigs of thyme or flat-leaf parsley, shredded; 1 teaspoon black peppercorns; 250 ml/8 fl oz extra-virgin olive oil; rind/zest of 1 Preserved Lemon, cut into strips; 2 small red birds-eye or serrano chillies, finely sliced; 2 small red birds-eye or serrano chillies, finely sliced; 2 cloves garlic; 2 teaspoons cumin seeds, roasted; 500 g/1 lb kalamata olives

Preparation info

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

500 g/1 lb kalamata olives
2 teaspoons cumin seeds, roasted

Oceania
Australia
Preserve
Vegan
Gluten-free

Method

Place all ingredients in a clean jar and cover with oil.
Remove from oil as required and serve with drinks or use to flavour pasta or a fetta cheese salad.