Moorish Cumin & Coriander Whole Olives

Dark, glossy Kalamata olives, naturally fermented and then left to marinate in Extra Virgin Olive Oil infused with cumin, coriander and cardamom. The spices are warm and fragrant rather than hot, settling into the oil and bringing out the deep, wine-rich flavour of the olives.

This recipe was first discovered in a small Syrian town east of Aleppo. It was a simple bowl of olives, generously spiced and put down in the middle of the table. The recipe was brought back to the UK, and the olives have been prepared by hand in Dorset ever since.

Serve them with a glass of red wine, roast lamb, warm flatbread or a plate of crumbly cheese. The remaining oil is particularly good spooned over roasted aubergines, lentils or couscous. Nothing in the jar need go to waste.

Net weight: 250g