Recipes Ingredients:
(Servings: 4-6 people as part of Tapas meal)
- Cumin Seeds: 2 tablespoons
- Fennel Seeds: 2 tablespoons
- Black Spanish Olives: 1.25 cups
- Green Spanish Olives: 1.25 cups
- Spanish extra virgin olive oil: 5 tablespoons
- Grated Orange Rind: 2 tablespoons
- Grated Lemon Rind: 2 tablespoons
- Shallots (finely chopped): 3
- White wine vinegar: 4 tablespoons
- Orange Juice: 2 tablespoons
- Fresh Mint (chopped): 1 tablespoons
- Fresh parsley (chopped): 1 tablespoons
- Ground Cinnamon: 1 pinch
Cooking Methods:
- Using a small, heavy-bottom skillet, dry-roast the fennel seeds and cumin seeds*, until they begin to pop and give off their special aroma
- Remove the skillet from the heat and let it to cold down.
- Place green and black olives, the roasted fennel and sumin seeds, orange and lemon rind, shallots, cinnamon in a bowl.
- Using another small bowl, whisk the vinegar, olive oil, orange juice, fresh mint and parsley that has been chopped.
- Pour the ingredient in small bowl over the olives and toss well. Cover and let it chill for 1 to 2 days before serving.
Cooking Suggestions(*):
- Shaking the skillet frequently to make sure that the fennel and cumin seeds are heated evenly.
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