SPICY PEANUTS & PIMENTO OLIVES
Spanish Pimento olives
Fennel seeds (saunf)
Carom seeds (ajwain)
Crushed red chillies
Dried mixed herbs
Extra virgin olive oil
Sea salt to taste
Dry roast fennel seeds, carom seeds and peppercorns. Crush them or coarsely grind them.
Chop fresh oregano finely and put into the bowl. Add the olives and peanuts
Crush garlic cloves and add. Add crushed red chillies, the roasted spices, and dried mixed herbs and mix.
Heat extra virgin olive oil slightly.
Add sea salt to the olives and mix well. Pour the warm olive oil over them and mix well.
Transfer the mixture into a bottle and let them marinate for 3-4 days before serving.