AUBERGE SPICED OLIVES WITH GARLIC, ORANGE AND SUN-DRIED TOMATOES
Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these!
Provided by French Tart
Categories Oranges
Time P1DT2m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 174.9, Fat 19.1, SaturatedFat 2.6, Sodium 554, Carbohydrate 2, Fiber 1.4, Sugar 0.2, Protein 0.5
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