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You can easily make your own marinated olives at home. The longer they marinate the more the flavours really come together.

Servings: 3 cups


3 cups unseasoned brined olives (mix green and black)

1/2 cup mild extra virgin olive oil

1/8-1/4 cup fresh lemon juice

1/4 cup chopped cilantro

1/8 cup chopped basil

zest of 1 lemon

zest of 1 orange

1/4 teaspoon crushed, dried red pepper flakes

2 teaspoon toasted fennel seeds

3-4 garlic cloves, diced


Pat olives dry and place them in a medium bowl.

In a small pan toast fennel seeds on medium until fragrant (2-3 minutes)

Add mild olive oil,  fresh lemon juice,  cilantro, basil, the zest of a lemon and an orange, dried red pepper flakes, toasted fennel seeds and garlic cloves.

Mix well and marinate for minimum 24 hours in the fridge.  Stir well a few times.   Bring to room temperature and serve.

If you are only marinating for 24 hrs you might want to start with 1/2 the lemon juice for a less tangy mix.  After 48 hours all the flavours will have melded and mellowed

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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