Moorish Cumin & Coriander Whole Olives in Extra Virgin Olive Oil

Whole Kalamata olives in Extra Virgin Olive Oil with cumin, coriander and cardamom. Dark, rich and beautifully aromatic.

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.

We first came across this combination in Maskanah, 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. We brought the idea home and have prepared our own version 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.

250g jar.