Citrus & fennel marinated olives
- Lizzie Harris
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Serves 4 as a snack
Easy
Prep: 10 mins
Cook: 5 mins
plus marinating
A star rating of 5 out of 5.4 ratingsRate
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This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
½ tsp heaped fennel seeds
-
pared zest 0.5 orange
(use a vegetable peeler to get long strips)
-
pared zest 0.5 lemon
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2 bay leaves
-
3 rosemary
sprigs
-
3 medium dried red chillies
halved, deseeded and roughly chopped
-
250g drained mixed olives
-
50ml olive oil
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Nutrition: per serving
- kcal193
- fat19g
- saturates3g
- carbs3g
- sugars0g
- fibre2g
- protein1g
- salt1.2g
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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.
Recipe from Good Food magazine, August 2015
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A star rating of 5 out of 5.4 ratings
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