Olives with orange Print

Ingredients for 4 people:

500 g black olives

Extra virgin olive oil

Wild fennel

Orange peel




Wash the olives and dry them in the oven until they are wrinkled but quite soft. Arrange them in a salad bowl and season them with a sauce made with olive oil, thinly sliced orange peel, cut into ½ cm strips, two cloves of finely diced garlic, one tablespoon of wild fennel flowers, salt and pepper. Mix well and leave to blend for a few hours before serving.

The olives can be stored in a glass jar for a few days.

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