Go Back
green olives with lemon, oil, sage and fennel pollen

Lemon, Sage and Fennel Pollen Olives

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 -8
Author Fiona Maclean


  • 300 g Green Spanish Olives
  • 4 or 5 leaves Sage
  • 1 clove Garlic
  • 2 tablespoons Spanish Olive Oil
  • 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


  1. Peel the garlic and slice finely
  2. Mix together the oil, lemon juice, garlic and lemon zest
  3. Rub the sage leaves between the palms of your hand before tearing into the marinade
  4. Add the olives and mix well. Allow to marinade for at least 2 hours
  5. 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.