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Citrus & fennel marinated olives

Citrus & fennel marinated olives

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 4 as a snack

This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal193
fat19g
saturates3g
carbs3g
sugars0g
fibre2g
protein1g
salt1.2g
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Ingredients

  • ½ tsp heaped fennel seeds
  • pared zest 0.5 orange (use a vegetable peeler to get long strips)
  • pared zest 0.5 lemon
  • 2 bay leaves
  • 3 rosemary sprigs
  • 3 medium dried red chillies , halved, deseeded and roughly chopped
  • 250g drained mixed olives
  • 50ml olive oil

Method

  • STEP 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.

Recipe from Good Food magazine, August 2015

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A star rating of 5 out of 5.2 ratings
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