About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

09 March 2023

Green olives with fennel

Olives are a good addition to a lunch of bread, cheese and some salad, such as tomatoes, cucumber and lettuce.  They are ahandy standby to have with drinks, but sometimes you want something a little more special than simple supermarket olives.  This is a great way of turning cheap and cheerful green olives into something more like a treat!

2 garlic cloves, sliced
2 tbsp sherry vinegar (See note)
375 g/2½ cups brined, green olives, drained
2 tbsp fennel seeds
1½ cups olive oil
3 fresh bay leaves - use dried if you have no fresh
5 small dried red chillies, sliced
1½ tsp grated lemon zest
 
Method:
  • Put the garlic and sherry vinegar in a small bowl and leave to steep for 2 hours, then drain.
  • Rinse the olives well, then spread out on a clean tea towel to dry.
  • Dry fry the fennel seeds in a small saucepan over a medium heat for 1½ minutes, or until fragrant. Lightly crush them in a pestle and mortar or give them a quick whiz in a blender: don't pulverise them however.
  • Put oil, steeped garlic, fennel seeds, bay leaves, chillies and lemon zest in a small pan over medium heat for 2 to 3 minutes, until oil just starts to bubble. Remove from heat and allow to cool.
  • Pour some oil mix into a 700 ml jar, add the olives and pour in the rest of the oil. Cover tightly and shake gently to mix.  Ideally, store them for 1 to 2 weeks, shaking occasionally so that they take up the flavours.

Notes

  • I use white wine vinegar, because sherry vinegar is very expensive!
  • A ‘standard’ jar of olives is about 200 g, drained weight.  I usually use this size, in which case I cut the recipe in half.

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