Marinated Green Olives

Recipe by misstasty
READY IN: 10mins
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
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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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