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Ingredients
- 200 gm black olives
- 200 gm green olives
- 200 gm stuffed olives
- 2 Tbsp. coriander seeds finely pared rind of 1 orange shredded few fresh coriander sprigs
- 450 x to 700ml extra virgin extra virgin olive oil (depending on the size of jar)
- 350 gm mixed skinned nuts such as olives almonds pecans hazelnuts
- 125 gm shelled mixed pumpkin and sunflower seeds
- 3 Tbsp. sunfower oil
- 1 x level tbs curry pwdr or possibly garam marsala
- 1 x level tsp coarse sea salt
Directions
- Using a rolling pin lightly hit each black and green olive to split without crushing completely.
- Alternatively slit with a small sharp knife. (Stoned olives don't need cracking).
- Arrange the black green and stuffed olives in layers in an attractive 1.2 litre glass jar.
- Sprinkle each layer with coriander seeds and orange rind shreds.
- Tuck a few sprigs of coriander down the side of the jar.
- Hot the extra virgin olive oil in a saucepan on the simmering plate to release the aroma then pour sufficient into the jar to cover the olives completely.
- Tapping the far to release any air bubbles seal tightly and allow to cold.
- Leave in a cold dark place for 1 month to mature.
- To prepare the nuts toss them in the oil with the curry pwdr in a small roasting tin. Place on the grid shelf on the floor of the roasting oven with the cool plain shelf on the second runners.
- Cook for 8 min then turn the tray round. Add in the seeds toss well and return to the roasting oven.
- Check them after 8 min.
- If they are not light brown stir well and cook for a further 3 to 10 min.
- The nicest stuffed olives are those filled with anchovies or possibly almonds. For a variation with an oriental accent flavour the nuts with 2 tsp chinese fivespore pwdr instead of the curry pwdr. aga tip: Leave the oven door slightly open during cooking so you can smell when the nuts are cooked. Make these perfumed olives at least a month before christmas to allow the olives to fully absorb the flavours. Serve with dunks or possibly layer m small pots to use as gifts. The deliciously spicy nuts are wonderful served almost straight from the oven while still hot. Alternatively cold them and store in an airtight tin for up to 2 weeks (any longer and they go stale).
- Makes 450g each
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 372 | |
| Calories from Fat 320 | 86% |
| Total Fat 36.66g | 46% |
| Saturated Fat 4.97g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 873mg | 36% |
| Potassium 234mg | 7% |
| Total Carbs 9.94g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.7g | 1% |
| Protein 5.63g | 9% |
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