Lemon & Fennel Marinated Olives
Submitted by sarah hyland
Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.
YIELD
6 servingsPREP
10 hrsCOOK
0 minREADY
10 hrsSmashing olives cracks them open so citrus, fennel, and garlic seep deep into the flesh, transforming ordinary jarred olives into something extraordinary.
Fresh fennel bulb adds anise crunch, roasted seeds bring toasty warmth, and whole lemon chunks infuse bitter-bright complexity.
Bruised garlic and pierced chilies round out this Mediterranean flavor bomb that gets better every day as it sits.
Serve with crusty bread, cheese boards, or cocktails for easy entertaining with make-ahead convenience.
Pro Tips
- Smash don’t mash: Use a heavy bowl to crack olives open without turning them to paste.
- Marinate overnight minimum: The 10-hour rest lets flavors penetrate, but 2 to 3 days is even better.
- Use within a month: Keep refrigerated and covered for up to 4 weeks of ready-to-serve appetizers.
Ingredients
Directions
Smash olives with the underside of a heavy bowl or pan - allows flavours to seep into flesh.
In a large bowl, mix together all ingredients.
Toss well and cover with cling film.
Refrigerate for at least 10 hours.
Use within 4 weeks
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