World Cuisine

Citrus Olives

prep 5 mins, plus marinating overnight (optional) cook 1 minute
  • 2 teaspoons fennel seeds
  • finely grated rind and juice of ½ lemon
  • finely grated rind and juice of ¼ orange
  • 75 ml (3 fl oz) olive oil
  • 400 g (13 oz) mixed olives

Place the fennel seeds in a small, dry frying pan and toast for 30 seconds until they start to pop and emit an aroma. Remove from the pan and roughly crush.

Mix together the fennel seeds, lemon and orange rind and juice and oil in a non-metallic bowl, then stir in the olives. Serve immediately or cover and leave to marinate overnight in a cool place before serving.

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