Ingredients

cup (50 mL) olive oil 2 tsp (10 mL) balsamic vinegar 2 tbsp (25 mL) lemon juice 2 tsp (10 mL) grated lemon rind 1 tsp (5 mL) chopped garlic 2 anchovy filets, minced 1 tbsp (15 mL) chopped fresh thyme 2 tsp (10 mL) fennel seeds, slightly crushed tsp (1 mL) chili flakes 2 cups (500 mL) mixture of kalamata, gaeta, and picholine olives, drained cup (125 mL) thinly sliced fennel, cut into 1-inch (2.5-cm) lengths 1 tbsp (15 mL) chopped fresh parsley

Description

This Marinade Enhances Rather Than Overwhelms The Olive's Natural Flavour. Using A Variety Of Types Of Olives Makes For The Prettiest Presentation, But Kalamata Olives On Their Own Are Still Delicious!

View Full Recipe