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Lemon and Fennel Marinated Olives

 

mmm
13

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

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

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 13786% of calories 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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