The sweetness of the honey and the garlic flavours create a pleasing counterpoint to the bitterness of the olives.
Place the olives, orange zest, oil, honey, and garlic in a bowl and mix well, using a rubber spatula.
Add the thyme, allspice, salt, and pepper; fold to combine. Fold in the parsley.
This can be eaten immediately, but for the flavours to really come together, pack the mixture into an airtight container and refrigerate, covered, at least 6 hours and up to 3 days.
Ingredients
- 400g Brindisa Caspe olives
- 1 tbsp finely grated orange zest
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/8 tsp ground allspice
- 1/4 tsp coarse salt
- 1/4 tsp coarsely ground black pepper
- 1 tbsp chopped flat-leaf parsley