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Citrus & fennel marinated olives
Serves 4 as a snack
Easy
Prep:
Cook:
plus marinating
This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb
Skip to ingredients
- ½ tsp heaped fennel seeds
- pared zest 0.5 orange(use a vegetable peeler to get long strips)
- pared zest 0.5 lemon
- 2 bay leaves
- 3 rosemarysprigs
- 3 medium dried red chillieshalved, deseeded and roughly chopped
- 250g drained mixed olives
- 50ml olive oil
Nutrition: per serving
- kcal193
- fat19g
- saturates3g
- carbs3g
- sugars0g
- fibre2g
- protein1g
- salt1.2g
Method
step 1
Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn 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.
