MARINATED OLIVES AND SPICED NUTSFOR THE MARINATED OLIVES:200g black olives200g green olives200g stuffed olives2 tbsp. coriander seedsfinely pared rind of 1 orange shredded few fresh coriander sprigs 450 to 700ml extra virgin olive oil (depending on the size of jar) FOR THE SPICED NUTS:350g mixed skinned nuts (such as almonds, pecans, hazelnuts) 125g shelled mixed pumpkin and sunflower seeds3 tbsp sunflower oil1 level tbsp. curry powder or garam masala1 level tsp coarse sea saltMakes 450g each TO PREPARE THE MARINATED OLIVES:Using a rolling pin lightly hit each black and green olive to split without crushing completely. Alternatively slit with a small sharp knife. (Stoned olives do not need cracking). Arrange the black green and stuffed olives in layers in an attractive 1.2 litre glass jar. Sprinkle each layer with coriander seeds and orange rind shreds.Tuck a few sprigs of coriander down the side of the jar. Warm the olive oil in a saucepan on the simmering plate to release the aroma then pour sufficient into the jar to cover the olives completely. Tapping the far to release any air bubbles seal tightly and allow to cool. Leave in a cool dark place for 1 month to mature. TO PREPARE THE SPICED NUTS:Toss them in the oil with the curry powder in a small roasting tin. Place on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second runners. Cook for 8 minutes then turn the tray round. Add the seeds toss well and return to the roasting oven. Check them after 8 minutes. If they are not light brown stir well and cook for a further 3 to 10 minutes.
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