Fenneled Olives

Ingredients

  • 4 teaspoons fennel seeds
  • 4 cloves garlic, smashed and peeled
  • 6 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 4 cups Kalamata (preferred) or Gaeta olives
  • 8 strips of orange peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long
  • 6 strips lemon peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long
  • 2 tablespoons honey
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      397 calories; 26 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 11 grams dietary fiber; 21 grams sugars; 3 grams protein; 1771 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 cups

Preparation

  1. Puree fennel seeds, garlic, orange juice and vinegar in a blender, or with a mortar and pestle, until a liquid paste is formed. This will take 2 or 3 minutes in the blender, and twice as long with a pestle.
  2. With a rubber spatula, scrape every bit of the fennel mixture onto the olives. Stir orange peel, lemon peel and honey into the olives.
  3. Cover and refrigerate at least 24 hours, stirring or shaking occasionally.

10 minutes

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