Peppered pan-roasted olives

In Food item, Recipes by Sue Marshall

Jewelled bright green Italian Castelvetrano olives are perfect for pan frying. Mixed with citrus and salty capers, they are a taste of the Italian countryside.

2 tablespoons olive oil
225 g unpitted Castelvetrano olives
2 slices of dried tangerine or orange
1/2 teaspoon crushed Smoked Pepper peppermill mix (see below)
2 teaspoons salted capers


Heat the oil in a frying pan over a medium heat. Add the olives, tangerine slices, peppermill mix and salted capers and fry for 3–4 minutes.

Tip into a bowl and serve immediately.

From Pepper, by Valerie Aikman-Smith

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