Marinated Green Olives
- Reviews 4
Ready In: 10 mins
Serves: 10-15
Ingredients
- 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
- 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.
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