Olives marinated with fennel and lemon
200g large, green, stoneless olives
1 fennel bulb
1 dl olive oil
Cut thin slices from the fennel. Wash the lemon well and peel thin strips from the peel using a potato peeler. Squeeze the juice from the lemon, mix the juice with the oil and add the fennel and lemon peel strips. Add the olives to the flavoured oil. Let season in the refrigerator overnight before serving.