Warm olives with pickled lemon and fennel

Warm olives with pickled lemon and fennel

This recipe makes a quick but impressive snack to serve with drinks. Heating the olives makes them absorb more flavour without having to marinade them for ages


  • mixed olives 500g with stones, drained 
  • extra-virgin olive oil 2 tbsp
  • lemon juice 2 tbsp
  • preserved lemon 1, halved, seeds and flesh scooped out and discarded, rind finely diced
  • fennel seeds 2 tsp



Put everything in a pan and warm gently for about 5 minutes, or put in the microwave on high for 2½ minutes, stirring halfway. Tip into serving bowls and eat straight away, while still warm.