Marinated Olives and Spiced Nuts

Ingredients

200g black olives
200g green olives
200g stuffed olives
2 tbsp. coriander seeds
finely pared rind of 1 orange shredded
few fresh coriander sprigs
450 to 700ml extra virgin olive oil (depending on the size of jar)

Nuts:
350g mixed skinned nuts such as
olives almonds pecans hazelnuts
125g shelled mixed pumpkin and
sunflower seeds
3 tbsp sunflower oil
1 level tbsp. curry powder or garam masala
1 level tsp coarse sea salt

Makes 450g each

Method

Using a rolling pin lightly hit each black and green olive to split without crushing completely.

Alternatively slit with a small sharp knife. (Stoned olives do not need cracking).

Arrange the black green and stuffed olives in layers in an attractive 1.2 litre glass jar.

Sprinkle each layer with coriander seeds and orange rind shreds.

Tuck a few sprigs of coriander down the side of the jar.

Warm the olive oil in a saucepan on the simmering plate to release the aroma then pour sufficient into the jar to cover the olives completely.

Tapping the far to release any air bubbles seal tightly and allow to cool.

Leave in a cool dark place for 1 month to mature.

To prepare the nuts toss them in the oil with the curry powder in a small roasting tin. Place on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second runners.

Cook for 8 minutes then turn the tray round. Add the seeds toss well and return to the roasting oven.

Check them after 8 minutes.

If they are not light brown stir well and cook for a further 3 to 10 minutes.