We are off to Lounge on the Farm music festival; we decided to go more local festival-wise this year as it’s only about an 90 minutes away. I love a festival and sending such precious time with our teenagers is a must for me. Here’s my festival tips from a previous post and yep, I still stand by them.
Once the tent is up we are planning a no-cook/no washing-up feast before we start festival living. Cold cuts, cheeses and antipasti all married up with Beach Hut Cook’s dressing to pour over breads along with these olives and everyone’s happy.
I want to be festivalling with my kids until I’m far too old and can’t do it anymore, if the Rolling Stones can do it well into their 70s then so can I!
Marinated Olives with Fennel Seeds (makes one jar)
1 jar green olives in brine
1 fresh red chilli, sliced
Fresh herbs (1 sprig of rosemary or thyme, 2 sprigs of parsley, 2 sprigs basil)
1 large piece of lemon peel, without white pith
2 cloves garlic, peeled and bashed
a few pinches of fennel seeds, crushed
Pour the brine from the jar and remove the olives and add the remain ingredients. You may have to eat a few olives to get everything back in and then top up with olive oil. I normally make these about 2 days before I need them to get maximum flavour but a couple of hours will do if your pressed for time.
There’s no rules about how much of whatever ingredients you put in, it’s up to you really but don’t throw the oil away as this is divine poured over bread alongside the olives or cooking sausages for breakfast the next day or brunch if you’ve hit the DJ tent the night before!