Cracked Green Olives With Fennel
Photo: Thomas J. Story; Styling: Dan Becker
Yields Makes 1 cup; 4 servings
Time: 10 minutes. You can make this ahead—the olives only get more flavorful.

How to Make It

Step 1
1

Drain olives and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open. Leave pit in.

Step 2
2

Put olives in a small bowl and add remaining ingredients. Turn to coat. Serve right away or let marinate, chilled, up to 1 month.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 1 jar or can (about 10 oz.) green olives with pits
 1 teaspoon fennel seed
 1 piece orange peel, about 1/8 in. wide and 3 in. long
 1/4 cup chopped fresh tarragon
 1/4 teaspoon salt
 1/4 cup extra-virgin olive oil

Directions

Step 1
1

Drain olives and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open. Leave pit in.

Step 2
2

Put olives in a small bowl and add remaining ingredients. Turn to coat. Serve right away or let marinate, chilled, up to 1 month.

Step 3
3

Note: Nutritional analysis is per serving.

Cracked Green Olives With Fennel

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