Fennel and orange marinated olives
Makes: 4 X 350ML jars
Prep time: 20 mins Total time: 
Recipe photograph by Mike English
Fennel and orange marinated olives
These tasty olives are marinated in fennel and orange and make the perfect Christmas gift
Makes: 4 X 350ML jars
Prep time: 20 mins Total time: 
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Nutritional information (Per 25g serving)
Calories
44Kcal
Fat
4gr
Saturates
1gr
Carbs
0gr
Sugars
0gr
Fibre
1gr
Protein
0gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 500ml olive oil, plus extra if needed
- 8 garlic cloves, halved
- 12 dried bird eye chillies
- 4 tsp fennel seeds
- 8 bay leaves
- 2 x 350g jars pitted green olives, drained
- 2 x 350g jars pitted black olives, drained
- pared zest of 2 well-scrubbed oranges
- 4 tbsp sherry vinegar or cider vinegar
Step by step
Get ahead
Store in the fridge for up to 1 month.
- Put the olive oil in a large pan with the garlic, chillies, fennel seeds and bay leaves. Warm through gently for 3-4 minutes until aromatic, but without browning the garlic.
- Meanwhile, tip the olives into a colander, rinse with boiling water and drain well. Add to the flavoured oil with the pared zest, the vinegar and some freshly ground black pepper. Heat gently for 2 minutes, then ladle the olives and oil into sterilised jars, topping up with extra olive oil if needed in order to cover the olives completely.
- Seal with the lids while warm, then leave to cool before labelling. Store in the fridge.
