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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
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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