Citrus & fennel marinated olives

Citrus & fennel marinated olives

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Prep: 10 mins Cook: 5 mins 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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal193
  • fat19g
  • saturates3g
  • carbs3g
  • sugars0g
  • fibre2g
  • protein1g
  • salt1.2g
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Ingredients

  • ½ tsp heaped fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

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

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • pared zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 bay leaves
  • 3 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 medium dried red chillies, halved, deseeded and roughly chopped
  • 250g drained mixed olives
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 50ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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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