Meski Olives with lemon & fennel

This plump green olive variety, known for its meaty flesh, is native to Tunisia. To preserve the integrity of the fruit in the process of debittering, instead of crushing the olives, we carefully open each olive with a slight incision by hand. Once they are cured for a minimum of 9 months, the olives are bottled in brine with a slice of lemon and a branch of wild fennel.