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
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.