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Citrus & fennel marinated olives

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

  • Prep: 10 mins
    Cook: 5 mins
    plus marinating
  • Serves 4 as a snack
  • Easy
  • Serves 4 as a snack
  • Easy
  • Calories 193
  • Carbohydrates 3
  • Saturated Fat 3
  • Sugar 0
  • Protein 1
  • Fat 19
  • Fibre 2
  • Salt 1.2

Nutrition per serving

  • Calories 193
  • Carbohydrates 3
  • Saturated Fat 3
  • Sugar 0
  • Protein 1
  • Fat 19
  • Fibre 2
  • Salt 1.2

Ingredients

  • ½ tsp heaped fennel seeds
  • pared zest ½ orange (use a vegetable peeler to get long strips)
  • pared zest ½ 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

  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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