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.