Perhaps, they are called “marinated” in other parts of Italy. But here there is one local variation, different for the ingredients used (two in particular, as you will see later): we’re talking about the olive sotto pesto, fifth leg of the journey to discover Giglio Island in 10 recipes.
Ingredients:
It is a great snack when you want to eat something good. Or it could be one of the appetizers that you are preparing for friends. Fennel seeds and orange peel give the olives a fresh taste.
How to prepare:
Olive sotto pesto can be conserved for 3-4 days in the refrigerator, in a closed glass jar.
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