January 10, 2013 - 16:20 GMT hellomagazine.com Spanish olives marinated in sweet pimentón, red onion and fennel seeds Dish type: Olives Serves 4 Ingredients 1 jar or tin of black Spanish olives 100ml of mild Spanish olive oil 1 tbsp of Sweet pimentón 1/3 of a red onion 1 tbsp of fennel seeds Method Drain the Spanish olives from the brine and place them in a bowl. Peel and thinly slice the red onion and place it in the bowl. Crush the cumin seeds with the side of the knife and add into the bowl with the pimentón and Spanish olive oil. Stir together and leave to stand for 20 minutes then enjoy the freshly marinated olives. Any leftovers can be kept in the fridge in a tightly sealed container for up to 2 weeks. Per serving: 230 kcals/ 1.5g protein / 25.5g fat/ 3.5g saturated fat / 1.5g carbs/ 0.5g sugar See www.olivesfromspain.co.uk for more recipes.
