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Lemon & Fennel Marinated Olives

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Recipe

mmm

 

Yield

6 servings

Prep

10 hrs

Cook

0 min

Ready

10 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
500 grams green olives
pitted
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75 millilitres olive oil, extra-virgin
* Camera
60 millilitres lemon juice
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1 each fennel bulb
finely shaven, fronds finely chopped
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2 tablespoons fennel seeds
roasted
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1 large lemon
unwaxed, chopped into 1cm chunks
* Camera
2 large red chili peppers
pierced with a fork
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4 cloves garlic
bruised
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Ingredients

Amount Measure Ingredient Features
5E+2 grams green olives
pitted
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75 millilitres olive oil, extra-virgin
* Camera
6E+1 millilitres lemon juice
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1 each fennel bulb
finely shaven, fronds finely chopped
* Camera
3E+1 ml fennel seeds
roasted
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1 large lemon
unwaxed, chopped into 1cm chunks
* Camera
2 large red chili peppers
pierced with a fork
* Camera
4 cloves garlic
bruised
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Directions

Smash olives with the underside of a heavy bowl or pan - allows flavours to seep into flesh.

In a large bowl, mix together all ingredients.

Toss well and cover with cling film.

Refrigerate for at least 10 hours.

Use within 4 weeks



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 13786% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1299mg 54%
Total Carbohydrate 2g 2%
Dietary Fiber 4g 14%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 12%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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