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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is adapted from the Salopian Inn recipe from McLaren Vale in South Australia. Ingredients:
1 kg kalamata olive |
1 tablespoon ajwain |
1 tablespoon fennel seed |
1 tablespoon cumin seed |
fresh ground black pepper |
1 medium spanish onion, finely chopped |
1 chili, finely chopped |
olive oil (enough to coat the olives) |
parsley, optional |
coriander, optional |
Directions:
1. Mix and dry roast the seeds in oven.
2. Allow the roasted spices to cool and then mix all the ingredients together.
3. Keep refrigerated.
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