Print Options:

Cracked Green Olives with Fennel





Yields
Makes 1 cup; 4 servings

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories197
% Daily Value *
Total Fat 21.9g29%

Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 1599mg70%
Total Carbohydrate 1.8g1%

Dietary Fiber 1.6g6%
Protein 1.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.