Marinated olives with orange, fennel and garlic
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | \"ready to eat\" olives |
| One orange; zest of | ||
| 2 | teaspoons | Fennel seeds; crushed |
| 3 | Garlic cloves; sliced | |
| 2 | Stalks fresh rosemary | |
| 2 | Fresh chillies; split or 1/2 | |
| ; teaspoon dried | ||
| ; chilli flakes | ||
| Olive oil | ||
Directions
Rinse the olives and set aside. Carefully slice the zest (just the skin without the white pith) from the orange and finely slice.
Mix the olives, orange zest strips, fennel seeds, sliced garlic cloves, fresh rosemary and chillies or chilli flakes together in a large bowl until well combined.
Transfer the mixture to clean glass jars then top with olive oil to the rim of the jars. Seal and refrigerate for 1 week.
Store in the fridge and use within four weeks.
Converted by MC_Buster.
Per serving: 31 Calories (kcal); 1g Total Fat; (20% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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