OLIVE REEF

I was looking for a show stopping centerpiece and got inspired by the Greek olive reefs, however I couldn't locate olive branches so i found sprigs of rosemary abundant in my garden to use instead.

Ingredients

380g olives 

250ml Olive oil (approx)

1 orange, zest of half

¼ tsp fennel seeds

10 sprigs rosemary (approx)

1 roasted red capsicum

4-6 bocconcini balls or feta cut into cubes

Method

Begin by marinating the olives.  This can be done weeks even months in advance by simply draining the olives of any brine. Return them to the jar, add the orange zest, fennel seeds and cover with enough oil so they are submerged. Seal and let sit for at least a week but a month would be better.

To assemble the reef:

Layer the rosemary around a large plate or something similar so you get a round reef shape, you can add christmas decorations if you want?  Then place the olives around the reef, bocconcini and tear up the capsicum to add colour.

It is as easy as that! If you want, you could put a dip or even one of the baked camemberts in the centre of the reef. Enjoy!