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



  1. Firstly cut the fennel extremely finely on a madolin, then mix with the lemon and aniseed liquor
  2. Leave for 10 minutes then add the olives, olive oil and herbs and serve! This is lovely with Lamb steaks or Salmon.