in the meantime, this year's olive crop is slowly being harvested,
branches pruned to let air and light in for the trees to breathe.

something seasonal, almost festive, to make with them, from here:

serves 4

350g mixed olives in brine (one kind only works just as well)
1 teaspoon coriander seeds
1 garlic clove, very thinly sliced
zest and juice of 1 orange
1 teaspoon fennel seeds
a few black peppercorns
1 large fresh chilli, halved lengthways, seeded and finely chopped
(we usually just sprinkle in a few dried chilli flakes instead)
1/2 small bunch fresh flat-leaf parsley leaves, roughly chopped
4 tablespoons olive oil

drain the olives of their brine, rinse briefly, and place in a bowl with all the other ingredients. stir well and leave to marinate for at least an hour.

[they make a nice lunch snack with warm pita bread and hummus . . .]


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