Cracked Green Olives with Fennel

Yields Makes 1 cup; 4 servings
AuthorGeorgeanne Brennan,

Ingredients

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

Servings 0

Amount Per Serving
Calories 197Calories from Fat 100
% Daily Value *
Total Fat 21.9g34%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 1599mg67%
Total Carbohydrate 1.8g1%
Dietary Fiber 1.6g7%
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Drain the olives and discard the brine. Using the back of a spoon, press each of the olives just hard enough to crack it open. Do not remove the olives' pits.

Step 2
2

Put the olives in a small bowl and add fennel seed, peel, tarragon, salt, and oil. Turn the olives to coat them. Cover the bowl and let the olives marinate in the refrigerator for a week before serving. Stored in the refrigerator, they will keep for a month or longer.

Ingredients

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

Directions

Step 1
1

Drain the olives and discard the brine. Using the back of a spoon, press each of the olives just hard enough to crack it open. Do not remove the olives' pits.

Step 2
2

Put the olives in a small bowl and add fennel seed, peel, tarragon, salt, and oil. Turn the olives to coat them. Cover the bowl and let the olives marinate in the refrigerator for a week before serving. Stored in the refrigerator, they will keep for a month or longer.

Cracked Green Olives with Fennel
IngredientsDirections

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