Lemon and Fennel Marinated Olives

• 500 grams green olives pitted
• 75 millilitres olive oil, extra-virgin
• 60 millilitres lemon juice
• 1 each fennel bulb finely shaven, fronds finely chopped
• 2 tablespoons fennel seeds roasted
• 1 large lemon unwaxed, chopped into 1cm chunks
• 2 large red chili peppers pierced with a fork
• 4 cloves garlic bruised

1. Smash olives with the underside of a heavy bowl or pan - allows flavours to seep into flesh.
2. In a large bowl, mix together all ingredients.
3. Toss well and cover with cling film.
4. Refrigerate for at least 10 hours.
5. Use within 4 weeks

olive oil, lemon juice, fennel seeds, lemon unwaxed, red chili peppers, garlic

Taken from recipeland.com/recipe/v/lemon-fennel-marinated-olives-50613 (may not work)