Warm olives with lemon and herbs

PREPARATION  10 minutes

COOKING  5 minutes

SERVES  4

350 g (12 oz/2 cups) cured cracked green or black kalamata olives

80 ml (2½ fl oz/¹/₃ cup) olive oil

1 teaspoon fennel seeds

2 garlic cloves, finely chopped

pinch of cayenne pepper

finely shredded zest and juice of 1 lemon

1 tablespoon finely chopped coriander (cilantro) leaves

1 tablespoon finely chopped flat-leaf (Italian) parsley

Rinse the olives, drain and place in a saucepan with enough water to cover.

Bring to the boil and cook for 5 minutes, then drain in a sieve. Set aside. Add the olive oil and fennel seeds to the saucepan and heat gently until fragrant.

Add the garlic, olives, cayenne pepper and the lemon zest and juice. Toss for 2 minutes, or until the olives are hot.

Transfer to a bowl and toss with the coriander and parsley. Serve hot with crusty bread to soak up the juices.