Black olives with sauf (fennel) and onion

recipes-olives from spain
  • 1 jars of Black OLIVES FROM SPAIN (drained)
  • 4 tbsp Extra virgin olive oil
  • 2 tbsp Sauf or fennel seeds
  • 1 pc onion (vertically sliced)
  • 1 tbsp Sweet paprika powder or Kashmiri mirch powder
  • ½ tbsp Chilli flakes
  • ½ pc Indian lemon juice
  • Salt to taste
Preparation time:
5 minutes
5 portions
Level of difficulty:
  • Place the drained olives in a large container that you will use to store them.
  • Pour over the rest of the ingredients.
  • ombine all the ingredients well.
  • Seal the mixture with plastic wrap and keep refrigerate.
  • Can be store upto 4 days.
  • Stir the mix every 3-4 hours.
  • Use a skimmer to serve the olive Tapa.