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Citrus & fennel marinated olives

This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb. - by Chantal Walsh
  • 08 Feb 2016
Citrus & fennel marinated olives
Cook: 15 Minutes - easy - Serves 4 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - paleo - pregnancy-safe
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This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb.

Ingredients

½ heaped tsp fennel seeds

pared zest ½ orange (use a vegetable peeler to get long strips)

pared zest ½ lemon

2 bay leaves

3 rosemary sprigs

3 medium dried red chillies, halved, deseeded and roughly chopped

250 g drained mixed olives

50 ml olive oil

Method

  1. Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week – bring to room temperature before eating.
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