Olives marinated in sweet pimenton and fennel seeds recipe

• 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

1. Drain the olives from the brine and place them in a bowl.
2. Peel and thinly slice the red onion and place it in the bowl.
3. Crush the fennel seeds with the side of the knife and add into the bowl with the pimenton and olive oil.
4. Stir together and leave to stand for 20 minutes then enjoy the freshly marinated olives.
5. Any leftovers can be kept in the fridge in a tightly sealed container for up to 2 weeks.

black spanish, olive oil, sweet pimenton, red onion, fennel seeds

Taken from www.lovefood.com/guide/recipes/17631/olives-marinated-in-sweet-pimentn-and-fennel-seeds-recipe (may not work)