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  • 500g green olives
  • 1 head of fennel
  • 1 tsp of lemon juice and zest
  • 1 tsp aniseed liquor
  • 1 tsbp of chopped tarragon
  • 100ml olive oil

    Method

    • step 1

      Firstly cut the fennel extremely finely on a madolin, then mix with the lemon and aniseed liquor
    • step 2

      Leave for 10 minutes then add the olives, olive oil and herbs and serve! This is lovely with Lamb steaks or Salmon.
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