Marinated Olives
Yield
6 servingsPrep
10 minCook
10 minReady
1 daysLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
fennel seeds
crushed |
|
| 4 | small |
bay leaves
|
*
|
| 2 | pounds |
olives
pitted |
|
| 6 | strips |
lemon zest
|
*
|
| 4 | each |
garlic cloves
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
fennel seeds
crushed |
|
| 4 | small |
bay leaves
|
*
|
| 907.2 | g |
olives
pitted |
|
| 6 | strips |
lemon zest
|
*
|
| 4 | each |
garlic cloves
crushed |
|
Directions
In a 1-quart saucepan, heat olive oil, fennel seeds, and bay leaves until hot but not smoking over medium heat.
Remove saucepan from heat; let stand 10 minutes.
In large bowl, stir olive-oil mixture with olives, lemon peel, and garlic.
Cover bowl with plastic wrap and refrigerate olives at least 24 hours to allow flavors to develop, stirring occasionally.
