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Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 1 jar or tin of black Spanish olives
- 100 ml (3.5fl oz) mild olive oil
- 1 tbsp Sweet pimenton
- 0.33 red onion
- 1 tbsp fennel seeds
Method
- 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 pimenton 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.
