SPICY PEANUTS PIMENTO AND OLIVES FROM SPAIN

INGREDIENTS

  • 35 pcs (150) Pimento OLIVES FROM SPAIN
  • 100 g Roasted peanuts
  • 2 tbsp Fennel seeds (saunf)
  • 4 tbsp Extra virgin olive oil
  • 2 tsp Black peppercorns
  • 1 tsp Carom seeds (ajwain)
  • 3-4 sprigs Fresh oregano
  • 15-16 pcs Garlic cloves (crushed)
  • 2 tsp Crushed red chillies
  • 1 tsp Dried mixed herbs
  • Salt to taste

Preparation time:

10 minutes

Level of difficulty:

Easy

Serves:

3-4 portions

PREPARATION

  1. Dry roast fennel seeds, carom seeds and peppercorns. Crush them or coarsely grind them.
  2. Chop fresh oregano finely and put into the bowl. Add the olives and peanuts.
  3. Crush garlic cloves and add. Add crushed red chillies, the roasted spices, salt and dried mixed herbs and mix.
  4. Drizzle extra virgin olive oil mix thoroughly.
  5. You can either, keep it in the fridge to let the flavours blend for about 30 minutes and serve.
  6. Or transfer the mixture into a glass jar and let them marinate for about 3-4 days. Can be kept until 7 days in the fridge.