Spicy Marinated Olives
Spicy chilli flakes, garlic and lemon zest in each olive create a mini-explosion of flavour.

A spicy, slightly tangy treat that will take any appetizer to the next level. Pairs well with cheese plates and light appetizers.

Ingredients (for 4-6 servings)

• 500 g large green pitted olives

• 3 tbsp extra virgin olive oil

• 2 cloves garlic, thinly sliced

• 1 tsp chili flakes (or to taste)

• 1/2 tsp ground paprika

• 1/2 tsp. coriander seeds

• 1/2 tsp. coriander seeds

• 1/2 tsp ground cumin (jeera)

• 1 sprig of rosemary

• 1-2 sprigs of thyme

• zest of ½ lemon (yellow part only)

• freshly ground black pepper - a pinch

• sea ​​salt - a pinch (if the olives are not too salty)

Step by step instructions

1. Preparing the spices: In a small dry frying pan, lightly toast the coriander and cumin seeds (about 1-2 minutes) to release their aroma. Cool and crush lightly in a mortar or flat bowl.

2. Marinade: In a bowl, combine olive oil, chili flakes, paprika, garlic, lemon zest, crushed spices, salt and pepper.

3. Combine: In a clean jar or airtight container, combine olives, rosemary, and thyme sprigs, and pour in marinade. Shake well to coat each olive evenly.

4. Infusion. Place in the refrigerator for at least 12 hours (preferably 24), shaking the container gently from time to time.

5. Serving: Remove 30 minutes before serving to allow the olives to warm slightly and the oil to become more liquid. Divide into individual bowls and garnish with a fresh sprig of thyme.

Tips and variations

• Adjust the heat to your taste: adjust the amount of chili flakes or add a pinch of cayenne pepper.

• Citrus: Instead of lemon zest, try orange zest for a sweet contrast.

• Texture: Add thinly sliced ​​almonds or pine nuts for a crunchy touch.