Summary

Ingredients

• 150 g olives, reen and / or black
• 1 lemon (s), organic, some zest it
• 2 bay leaves
• 1 clove garlic
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ coriander
• 0.5 teaspoon ½ fennel seeds
• Parsley, smooth
• 1 tablespoon red wine vinegar, preferably Spanish
• 50 ml olive oil

Print Recipe Pin Recipe

Instructions

1. Grind the cumin, coriander and fennel in a mortar, chop the parsley, crush the clove of garlic, pluck the bay leaves into large pieces, wash the lemon well and peel off a few zest with a peeler without the white peel. Mix all ingredients, pour over the olives, add the olive oil, mix again and leave to steep for a few hours.