Green Olives with Preserved Lemon and Fennel from Vedge by Rich Landau and Kate Jacoby
We like to highlight the herbal flavor of green olives with a shot of lemon and licorice-y fennel. At Vedge we use equal parts green Cerignola, Castelvetrano, and Picholine olives, but you could al...
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Ingredients
- 1 tablespoon sugar
- 1 cup white vinegar
- 1 fennel bulb, white parts only, thinly sliced
- 2 teaspoons salt
- 6 to 8 cups mixed green olives, drained
- 1 tablespoon juice from preserved lemon
- 1 tablespoon chopped preserved lemon
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