1 Lemon (zest cut into fine strips and the lemon juiced)
1 pinch Fennel Pollen (substitute fennel seeds, crushed in a pestle and mortar if necessary)
Peel the garlic and slice finely
Mix together the oil, lemon juice, garlic and lemon zest
Rub the sage leaves between the palms of your hand before tearing into the marinade
Add the olives and mix well. Allow to marinade for at least 2 hours
Serve at room temperature with the fennel pollen sprinkled over. If you are substituting fennel seeds these should be added to the marinade at the start.
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