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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
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At A Glance

  • Serves 6 people

Drink Suggestion

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

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