Marinated olives with citrus and fennel
How to make it at home: Marinated olives with citrus and fennel — ingredients, steps, safety tips.
Time: 15 minutes · Yield: 4 servings as a snack
Ingredients
- ½ heaped tsp fennel seeds
- Zest of ½ orange and ½ lemon, in long strips
- 2 bay leaves
- 3 sprigs of rosemary
- 3 dried red chillies, deseeded and chopped
- 250 g mixed olives, drained of brine
- 50 ml olive oil
Method
- Toast the fennel seeds in a dry frying pan for 1–2 minutes until fragrant.
- Add the zest, bay leaves, rosemary and chillies and cook for 30 seconds.
- Tip in the olives, pour in the oil, stir and warm for 1–2 minutes.
- Take off the heat and leave to cool in the pan.
Tips
- Keep in a sealed container in the fridge for up to a week; bring back to room temperature before eating. The longer they sit, the more flavour they take on.
- The IOC trade standard for table olives allows olive oil, vinegar, spices, aromatic herbs and their extracts to be added.
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