They may be a bit of an acquired taste, but olives are crammed with goodness (vitamin E, iron, copper and dietary fibre) and flavour which make them great to serve up as a snack at any get-together. Here’s how to serve them up as we did in our December issue. Enjoy!

The tastiest olives

1 tsp fennel seeds
Splash of olive oil
2 strips lemon peel
Sprig of fresh rosemary
300g kalamata olives (plain, not marinated)

Step 1.

Toast fennel seeds in dry fying pan over medium heat until fragrant, about 30 seconds. Add a splash of olive oil, lemon peel, rosemary and olives.

Step 2.

Remove from heat and swirl in pan to combine and warm through. Place in serving bowl and serve. Use toothpicks if you like.