I am so ecstatic with my beautiful wild fennel olives that have been curing for 6 months under my sink, that I'm writing this post purely as a follow up to the original recipe I posted way back when! They really are to die for and I eat 'em by the dozen!
I've just pulled the jars out, drained the brine, rinsed the olives, and bottled them in good quality Aussie extra virgin olive oil.
These are locally grown olives (one lot from our school olive trees, another gifted by a friend but also homegrown). The first I've cured using a traditional Lebanese recipe from my mate using dill, chili and lemon, and the other is a traditional Sicilian recipe using just brine and wild fennel that I foraged in my local area.
Both have a deep, intense flavour that will be wonderful enjoyed with some incredible cheese and a robust red wine.
Some will be saved for gifts.