Fennel and orange marinated olives
Makes: 4 X 350ML jars
Prep time: 20 mins Total time: 
Recipe photograph by Mike English
Fennel and orange marinated olives
These tasty olives are marinated in fennel and orange and make the perfect Christmas gift
Makes: 4 X 350ML jars
Prep time: 20 mins Total time: 
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Nutritional information (Per 25g serving)
Calories
44Kcal
Fat
4gr
Saturates
1gr
Carbs
0gr
Sugars
0gr
Fibre
1gr
Protein
0gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 500ml olive oil, plus extra if needed
- 8 garlic cloves, halved
- 12 dried bird eye chillies
- 4 tsp fennel seeds
- 8 bay leaves
- 2 x 350g jars pitted green olives, drained
- 2 x 350g jars pitted black olives, drained
- pared zest of 2 well-scrubbed oranges
- 4 tbsp sherry vinegar or cider vinegar
Step by step
Get ahead
Store in the fridge for up to 1 month.
- Put the olive oil in a large pan with the garlic, chillies, fennel seeds and bay leaves. Warm through gently for 3-4 minutes until aromatic, but without browning the garlic.
- Meanwhile, tip the olives into a colander, rinse with boiling water and drain well. Add to the flavoured oil with the pared zest, the vinegar and some freshly ground black pepper. Heat gently for 2 minutes, then ladle the olives and oil into sterilised jars, topping up with extra olive oil if needed in order to cover the olives completely.
- Seal with the lids while warm, then leave to cool before labelling. Store in the fridge.
