Olive Profumate (Fennel & Orange-Scented Olives)
Yield
2 cupsPrep
30 minCook
0 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
finely sliced |
|
| 1 | each |
orange zest
cut into small pieces |
*
|
| ½ | tablespoon |
fennel seeds
|
|
| 2 | cups |
black olives
oil cured |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
finely sliced |
|
| 1 | each |
orange zest
cut into small pieces |
*
|
| 7.5 | ml |
fennel seeds
|
|
| 473 | ml |
black olives
oil cured |
*
|
Directions
At least several hours before planning to serve them, mix the garlic, zest and fennel seeds with the olives.
Leave them at room temperature fro several hours, or cover and keep in the refrigerator for up to 2 weeks.
Serve at room temperature by themselves or as part of an antipasto.
Avoid using Kalamata olives because they are too salty and California Black Olives because they are too bland.
