This recipe comes from I Love Spice and is another easy and simple recipe to make.
It’s not very labor intensive and most of it is smashing all the ingredients into a mason jar and letting it marinate for a week or two. For this recipe, I had to use two mason jars, so I do recommend reducing the ingredients in half.
The ingredients you’ll need are four garlic cloves, a lemon, 2 tsp of crushed coriander, 1 pound of large green olives, 4 fresh thyme sprigs, 4 fennel stalks, 2 small red chilies, and olive oil.
As far as labor goes, all you do is crush the garlic cloves with the flat side of a knife, cut the lemon into small chunks, and dice the chilies. For the chilies, I used jalapenos, but feel free to use whatever spice you like.
I have to make a note that the fennel I bought was pricey so make sure you have a use for your fennel beyond this recipe too. I plan on stir-frying mine with some eggplant. Stir-frying is one of the best way to use up old ingredients I have to say.
The only other step in making this is to add olive oil until your olives are covered. It has been a week since I made this and I did try them today. The olive oil got a little thick looking, but don’t let that scare you. It still tastes delicious. Re-reading the recipe book for my post made me realize I was supposed to let it get to room temperature before draining the oil and such, but I mean it was fine. I’m guessing that might help with the texture and look of the oil.
Overall I thought this was a good recipe and even though it doesn’t take a whole lot of time to make, I don’t know if it’s worth making again. The price of the fennel is what sways my opinion. Plus, there are olive bars all over nowadays so I feel like you could just buy olives like this for a fair price and then you don’t have to worry about using up your fennel.