This recipe provides fragrant spiced olives and an infused oil that’s perfect for dipping crusty bread.
1 tsp. coriander seeds
1/2 cup extra-virgin olive oil
strips of orange zest
1 tsp. finely chopped garlic
pinch crushed red pepper flakes
2 cups mixed unpitted olives
1 Tbs. Pernod (optional)
Using a mortar and pestle, lightly crush the coriander seeds. Place them in a pan and cook over medium heat, stirring, until they release their fragrance, about one minute. Stir in the olive oil, orange zest, garlic and red pepper flakes. Fry, stirring until the garlic is fragrant but not browned, about one minute. Add the olives and Pernod. Warm the olives through, stirring often, for about one minute. Strain the oil into a small serving bowl and place the olives on another bowl. Serve with bread for dipping.