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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.
Source: Prefecture of Chania

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