Directions:
- Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
- Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
- Drain the olives and give them a rinse off in water.
- Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
- I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.57 Kcal (166 kJ) | ||
| Calories from fat | 32.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 303.36mg | 13% | |
| Potassium | 6.06mg | 0% | |
| Total Carbs | 1.27g | 0% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 2.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 176.27 Kcal (738 kJ) | ||
| Calories from fat | 144.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.04g | 6% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 0% | |
| Sodium | 1351.37mg | 13% | |
| Potassium | 26.99mg | 0% | |
| Total Carbs | 5.68g | 0% | |
| Sugars | 0.28g | 0% | |
| Dietary Fiber | 0.55g | 0% | |
| Protein | 1.99g | 1% | |
| Vitamin C | 4.8mg | 2% | |
| Iron | 0.2mg | 0% | |
| Calcium | 10.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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