Spicy peanuts pimento and olives from Spain

Recipes-Olives from spain
  • 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
3-4 portions
Level of difficulty:
  • 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, salt and dried mixed herbs and mix.
  • Drizzle extra virgin olive oil mix thoroughly.
  • You can either, keep it in the fridge to let the flavours blend for about 30 minutes and serve.
  • 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.