Green Olives with Wild Fennel Lemon and aniseed liquor
500g green olives 1 head of fennel
1 tsp of lemon juice and zest 1 tsp aniseed liquor
1 tsbp of chopped tarragon 100ml olive oil
- Firstly cut the fennel extremely finely on a madolin, then mix with the lemon and aniseed liquor
- Leave for 10 minutes then add the olives, olive oil and herbs and serve! This is lovely with Lamb steaks or Salmon.