Sweet and spicy olives

12 Servings

Ingredients

Quantity Ingredient
6 ounces Kalamata olives
6 ounces Imported Greek green olives
1½ cup Olive oil
4 Pieces orange peel 1\"x2\"
4 Pieces lemon peel 1\"x2\"
1 tablespoon Fennel seeds, lightly crushed in mortar and pestle
1 teaspoon Crushed red pepper

Directions

Rinse olives; pat dry. Place 1 olive on work surface and crush with flat side of large knife until skin begins to break. Repeat with remaining olives. Place in medium bowl. Combine all remaining ingredients in heavy small saucepan. Heat until oil bubbles around the edge. Pour over olives.

Let stand overnight, stirring occasionally.

Drain oil from olives into a small bowl. Place olives in medium bowl and serve.

Notes: Yield: 3 cups.

Nutr. Links: 160 678 0 0 0 3269 0 0 Per serving: 273 Calories; 30g Fat (95% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 248mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Bon Appetit/February 1994 From: "McNamara, Kelly" <kmcnamara@...> Date: Wed, 11 Dec 1996 12:32:30 -0500

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