Citrus and Fennel Marinated Olives

by olivique

Citrus and Fennel Marinated Olives

½ tsp of heaped fennel seeds
Pared zest ½ orange (use a vegetable peeler to get long strips)
Pared zest ½ lemon
2 bay leaves
3 rosemary sprigs
3 medium dried red chillies, halved, deseeded and roughly chopped.
250g drained mixed olives
50 ml of olive oil, THE OLIVIQUE, KORONEIKI


Heat a large dry pan, add the fennel seeds and cook for 1-2 minutes until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and the olive oil. Mix well and cook for 1-2 mins, then turno off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week- bring to room temperature before eating.


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