Auberge Spiced Olives With Garlic, Orange And Sun-Dried Tomatoes - cooking recipe

Ingredients

2 teaspoons coriander seeds
10 ounces good quality unpitted green olives
1 orange, zest of
2 garlic cloves, peeled and finely slivered
4 small bay leaves
2 -3 sun-dried tomatoes packed in oil, drained and chopped
4 fluid ounces extra virgin olive oil

Preparation

Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side.
Mix all the other ingredients together, and then add the toasted coriander seeds and mix again.
Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse.
Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed.
Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres.
These can be made up to 3 days in advance.