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Olive Profumate (Fennel & Orange-Scented Olives)

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Submitted by nlt62061

YIELD

2 cups

PREP

30 min

COOK

0 min

READY

3 hrs

Ingredients

1 1
EACH EACH GARLIC CLOVES
finely sliced
1 1
EACH EACH ORANGE ZEST
cut into small pieces *
½ 7.5
TABLESPOON ML FENNEL SEEDS
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 3g (0.1 oz)
Amount per Serving
Calories 5 23% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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