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I let these marinate for a week before eating. I used the zest of two lemons. It's worth seeking out the preserved lemon, because I can imagine how divine these would be with the more intense flavour. When the olives are gone, I'll be thinking up good ways to use the flavoured oil. Made and thoroughly enjoyed for Pick a Chef.
Really tasty and easy to do as well. The longer they sit in the maranade the better it gets. I used this with a mix of locally grown California olives, black and greed from an olive bar. Thanks for sharing this recipe- can't wait to share this on an appetizer plate!
I couldn't wait to taste these. I'm sure they will be even better after they marinate. The fennel and lemon added such wonderful flavors to the olives. Thank you for sharing.
I tried this recipe because I was intrigued by the addition of fennel - a flavouring I haven't added yet to my marinated olives but will never omit from now on. I used Kalamata olives instead of green as I have an abundance of them. The marinade had a nice balance of flavours and, as I said, the fennel is great. I don't think the addition of a clove or two of garlic would be a terrible addition.