Fennel seed olives
Garlic, garlic, oh and did I say... garlic? This classic Spanish garlic sauce is a summer staple. It can be used as a dip for fried fish like chipirones and calamares, or topped on toasted bread. The mayonaise like sauce is creamy, tangy and just delicious.
Ingredients
Taggia olive
70g
Fennel seeds
1 tsp
Extra virgin olive oil
2 tbsp
Kitchen Stuff
Sauce pan
Directions
- Heat up your olive oil and throw in your fennel seeds. Cook until fragrant.
- Throw the olives into the oil and cook for 5 minutes.
- Transfer into a bowl and let it cool. Serve.
- To serve, remove the oil, but make sure not to remove the fennel seeds as these give a great bite and flavour to the olive.