Olives marinated in sweet pimentón and fennel seeds recipe
The perfect way to serve olives at a dinner party - mixed with crushed cumin seeds, pimentón and thinly sliced red onion.
Ingredients
- 1 jar or tin of black Spanish olives
- 100 ml mild olive oil
- 1 tbsp Sweet pimentón
- 0.33 red onion
- 1 tbsp fennel seeds
- 1 jar or tin of black Spanish olives
- 3.5 fl oz mild olive oil
- 1 tbsp Sweet pimentón
- 0.33 red onion
- 1 tbsp fennel seeds
- 1 jar or tin of black Spanish olives
- 0.4 cup mild olive oil
- 1 tbsp Sweet pimentón
- 0.33 red onion
- 1 tbsp fennel seeds
Details
- Cuisine: Spanish
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Drain the olives from the brine and place them in a bowl. Peel and thinly slice the red onion and place it in the bowl.
- Crush the fennel seeds with the side of the knife and add into the bowl with the pimentón and olive oil.
- Stir together and leave to stand for 20 minutes then enjoy the freshly marinated olives.
- Any leftovers can be kept in the fridge in a tightly sealed container for up to 2 weeks.
Recipe provided by Olives from Spain.
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