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🍽️ Fennel Olives in Orange Marinade

137 kcal · 385 min · 4 servings

Ingredients

• 2 oranges
• 400 g large green olives (with pits)
• 1 clove of garlic
• 1 small red onion
• 1 red chili pepper
• 1 bulb fennel
• 1 tsp fennel seeds
• 2 sprigs basil
• 2 tbsp olive oil (best quality)
• pepper

Instructions

1. 1. Cut the oranges in half and squeeze out the juice.
2. 2. Pour 150 milliliters of orange juice into a small pot.
3. 3. Heat the juice over high heat and boil it down until only about 3 to 4 tablespoons remain.
4. 4. Let the reduced juice cool down completely.
5. 5. Gently press the olives with the back of a wide knife or make small cuts in them with a small knife.
6. 6. Place the prepared olives into a bowl.
7. 7. Peel the garlic clove and chop it finely.
8. 8. Peel the onion and cut it into very fine strips.
9. 9. Wash the chili pepper and cut it in half lengthwise.
10. 10. Remove the seeds from the chili pepper.
11. 11. Rinse the deseeded chili pepper again if necessary.
12. 12. Finely chop the chili pepper.
13. 13. Remove the tough core from the fennel bulb.
14. 14. Cut the fennel bulb into small cubes.
15. 15. Toast the fennel seeds in a pan until light smoke rises.
16. 16. Remove the toasted seeds from the pan.
17. 17. Lightly crush the seeds in a mortar.
18. 18. Wash the basil and shake it dry.
19. 19. Pluck the basil leaves from the stems.
20. 20. Chop the basil leaves coarsely.
21. 21. Add the fennel, garlic, onion, chili, toasted fennel seeds, and basil to the olives.
22. 22. Add the cooled orange juice and olive oil.
23. 23. Season the mixture with pepper.
24. 24. Mix all ingredients thoroughly.
25. 25. Cover the bowl.
26. 26. Let the olives marinate in the refrigerator for 24 to 36 hours.

Nutrition per serving

• kcal: 137
• Protein: 2 g · Fett/Fat: 11 g · Carbs: 5 g