Recipe by misstasty
With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are the best olives ever (bold statement, I know!).
Top Review by Leggy Peggy
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.
- 300 g green olives in brine
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fennel seed
- 1 teaspoon peppercorn
- 2 dried chilies
- 1⁄2 preserved lemons or 1 lemon, zest of
- olive oil, to cover
Directions See How It's Made
- Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
- Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
- drain the olives and give them a rinse off in water.
- Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
- I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.