Lemon & Fennel Marinated Olives
mmm
Yield
6 servingsPrep
10 hrsCook
0 minReady
10 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
green olives
pitted |
|
| 75 | millilitres |
olive oil, extra-virgin
|
*
|
| 60 | millilitres |
lemon juice
|
|
| 1 | each |
fennel bulb
finely shaven, fronds finely chopped |
*
|
| 2 | tablespoons |
fennel seeds
roasted |
|
| 1 | large |
lemon
unwaxed, chopped into 1cm chunks |
*
|
| 2 | large |
red chili peppers
pierced with a fork |
*
|
| 4 | cloves |
garlic
bruised |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
green olives
pitted |
|
| 75 | millilitres |
olive oil, extra-virgin
|
*
|
| 6E+1 | millilitres |
lemon juice
|
|
| 1 | each |
fennel bulb
finely shaven, fronds finely chopped |
*
|
| 3E+1 | ml |
fennel seeds
roasted |
|
| 1 | large |
lemon
unwaxed, chopped into 1cm chunks |
*
|
| 2 | large |
red chili peppers
pierced with a fork |
*
|
| 4 | cloves |
garlic
bruised |
|
Directions
Smash olives with the underside of a heavy bowl or pan - allows flavours to seep into flesh.
In a large bowl, mix together all ingredients.
Toss well and cover with cling film.
Refrigerate for at least 10 hours.
Use within 4 weeks
