Warm Olives & Chevre

Ingredients

• 2 cups (250 ml) assorted olives
• 1 cup (250 ml) extra virgin olive oil
• 2 sprigs each of rosemary and thyme
• 2 fresh red chilies
• 4 cloves garlic, peeled and bruised
• 2 bay leaves
• 2 large pieces lemon peel from a clean, organic lemon
• 1 tsp (5 ml) mustard seeds
• 1 tsp (5 ml) fennel seeds
• 1 Tbsp (15 ml) peppercorns
• 1 tsp (5 ml) dried thyme
• 1/2 lb (250 g) soft goat cheese, at room temperature
• 1/2 cup chopped toasted nuts—pecans, walnuts or pistachios (if using pistachios, no need to toast or chop)