Marinated Spanish Black Olives
If desired, pit Spanish black olives. Toast fennel and cumin seeds in a dry pan over a low heat until aromatic, 2 minutes.
Combine seeds, black olives, zests, garlic, chilli, oregano, lemon, orange, vinegar and Spanish olive oil and toss to coat each olive well.
Place in an airtight container. Leave to marinate at room temperature for 8 hours. Shake the container occasionally to remix the ingredients, while marinating. Stir in the parsley. Serve at room temperature.
Preparation: Sonia Fuentes/©ICEX.