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Lemon & Fennel Marinated Olives

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Submitted by sarah hyland

mmm

YIELD

6 servings

PREP

10 hrs

COOK

0 min

READY

10 hrs

Ingredients

500 5E+2
GRAMS GRAMS GREEN OLIVES
pitted
75 75
MILLILITRES MILLILITRES OLIVE OIL, EXTRA-VIRGIN *
60 6E+1
MILLILITRES MILLILITRES LEMON JUICE
1 1
EACH EACH FENNEL BULB
finely shaven, fronds finely chopped *
2 3E+1
TABLESPOONS ML FENNEL SEEDS
roasted
1 1
LARGE LARGE LEMON
unwaxed, chopped into 1cm chunks *
2 2
LARGE LARGE RED CHILI PEPPERS
pierced with a fork *
4 4
CLOVES CLOVES GARLIC
bruised

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

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 137 86% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

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