Prep 10 mins
Cook 0 mins
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!).
- 300 g green olives in brine
- 9.85 ml fresh rosemary, finely chopped
- 4.92 ml fennel seed
- 4.92 ml peppercorn
- 2 dried chilies
- 1 preserved lemons or 1 lemon, zest of
- olive oil, to cover
- 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.
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.