Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

Recipe by French Tart
READY IN: 24hrs 2mins
SERVES: 8-10




  • 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.