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Marinated olives

You'll need

  • 500 gm
  • mixed olives (see note)
  • 75 ml
  • extra-virgin olive oil
  • long red chillies, thinly sliced
  • 2
  • garlic cloves, thinly sliced
  • 30 ml
  • orange juice
  • 1 tsp
  • lemon juice
  • ¼
  • each finely grated rind of orange and lemon
  • 1
  • fennel bulb, fronds only
  • 1
  • sprig each of rosemary and thyme
  • 10 gm
  • fennel seeds, lightly roasted

Method

  • 01
  • Rinse olives of brine under cold running water. Drain well, then combine with remaining ingredients and season to taste with sea salt, transfer to an airtight container and marinate in refrigerator for at least 24 hours. Olives will keep refrigerated for up to 2 weeks.
Note You’ll need to begin this recipe a day ahead. Dan Hunter uses Mount Zero manzanilla and wild Kalamata olives but you can use any.

At A Glance

  • Serves 6 people
  • 5 min preparation (plus marinating)
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At A Glance

  • Serves 6 people
  • 5 min preparation (plus marinating)

Drink Suggestion

Try a Sánchez Romate Palo Cortado or a dry or rosé Champagne.

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