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Baked Sicilian Olives

Quick, easy and flavourful these olives are wonderful to enjoy with pre-dinner drinks, or tossed through a salad with tomatoes and chunks of feta.

Annabel Langbein Baked Sicilian Olives Recipe
Aaron McLean, NZ Life & Leisure
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Baked Sicilian Olives
30 black or green olives in brine, drained 4 cloves garlic, minced 2-3 thin strips lemon peel and orange peel, cut with a vegetable peeler 1 red chilli, seeds and pith removed, flesh finely chopped 10 fennel seeds ½ cup olive oil

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/baked-sicilian-olives/38
EMAIL PRINT
Prep time:
10 mins
Cook time:
30 mins
Makes:
30 olives
  • 30 black or green olives in brine, drained
  • 4 cloves garlic, minced
  • 2-3 thin strips lemon peel and orange peel, cut with a vegetable peeler
  • 1 red chilli, seeds and pith removed, flesh finely chopped
  • 10 fennel seeds
  • ½ cup olive oil

Crush olives with the back of a knife to break skin. Place in roasting dish with other ingredients. Bake at 160°C for 30 minutes. Cool and pack in a jar with oil. They keep for months.

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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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