1 cup cracked green olives (tsakistès), remove pits and cut flesh into small pieces
1 teaspoon lemon rind, freshly grated
2 tablespoons fresh lemon juice
Salt, coarse grain, to taste
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Preparation
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.
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