Olive Magazine
Warm olives with pickled lemon and fennel

Warm olives with pickled lemon and fennel

Published: November 12, 2015 at 8:49 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

This recipe makes a quick but impressive snack to serve with drinks. Heating the olives makes them absorb more flavour without having to marinade them for ages

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal83
fat8.4g
saturates1.3g
carbs0.4g
fibre1.9g
protein0.6g
salt2.9g
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Ingredients

  • 500g with stones mixed olives, drained 
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1 preserved lemon, halved, seeds and flesh scooped out and discarded, rind finely diced
  • 2 tsp fennel seeds

Method

  • STEP 1

    Put everything in a pan and warm gently for about 5 minutes, or put in the microwave on high for 2½ minutes, stirring halfway. Tip into serving bowls and eat straight away, while still warm.

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