Dakos with fennel and olives

Dakos with fennel and olives


3 barley rusks

10 tablespoons extra virgin olive oil

2 tablespoons fennel, finely chopped

1 cup cracked green olives (tsakistès), remove

pits and cut flesh into small pieces

2 tablespoons fresh lemon juice

1 teaspoon lemon rind, freshly grated

Salt, coarse grain, to taste


Use a bowl to mix the cut olives, fennel, lemon rind and salt. Dip the ‘Dakos’ rusks in water and then let them dry. Pour a little olive oil over them, sprinkle them with lemon juice and top them with the mixture of olives. Serve immediately.