Sicilian Easter, Pickled Olives with Fennel

Rinse and clean the fennel and cut into 5×5 mm cubes.

Chop the fennel herb finely. Peel the garlic and cut into fine slices. Rinse the olives with hot water and drain well. Heat the olive oil (1) in a saucepan and roast the garlic until crisp. Add the fennel cubes and roast until golden brown.

Add the olives and roast briefly. Extinguish with vinegar and season with pepper. Add the fennel and the bay leaf, put them in a bowl and cover with the remaining olive oil. Leave to marinate for one night with the lid closed. Sprinkle with mint before serving.

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