ROSEMARY AND GARLIC OLIVES WITH CHORIZO SALAMI AND GRILLED FENNEL
350g large green olives 2 garlic cloves, chopped 5g fresh rosemary, plus extra for garnishing peel of 1 lemon ½ cup extra-virgin olive oil black pepper 2 fennel bulbs, sliced and griddled 50g chorizo salami, finely sliced
1. Rinse the olives and pat them dry using paper towel. Crush the garlic and rosemary in a mortar and pestle until it forms a paste. 2. Place the garlic mixture, lemonpeel pieces and olive oil in a bowl, add the olives, and toss until the olives are well coated. Season with black pepper. 3. To serve: Top the grilled fennel with the salami and then the olive mixture. Garnish with rosemary.