Olives with Orange, Fennel, and Chili

Yields Makes about 3 1/4 cups; 8 servings

Ingredients

 1 teaspoon fennel seed
 1/4 cup olive oil
 2 tablespoons long, thin shreds of orange peel
 1 teaspoon hot chili flakes
 2 cans (each about 7 1/2 oz.; 3 1/4 cups total) ripe green olives, drained
Nutrition Facts

Servings 0

Amount Per Serving
Calories 124Calories from Fat 94
% Daily Value *
Total Fat 13g20%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 1276mg54%
Total Carbohydrate 1.3g1%
Dietary Fiber 1.5g6%
Protein 0.8g2%

* 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

In a 10- to 12-inch frying pan over medium-high heat, stir fennel until seeds are slightly darker, 1 to 2 minutes. Add oil, peel, chilies, and olives. Stir until olives are hot, about 2 minutes.

Step 2
2

Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks.

Ingredients

 1 teaspoon fennel seed
 1/4 cup olive oil
 2 tablespoons long, thin shreds of orange peel
 1 teaspoon hot chili flakes
 2 cans (each about 7 1/2 oz.; 3 1/4 cups total) ripe green olives, drained

Directions

Step 1
1

In a 10- to 12-inch frying pan over medium-high heat, stir fennel until seeds are slightly darker, 1 to 2 minutes. Add oil, peel, chilies, and olives. Stir until olives are hot, about 2 minutes.

Step 2
2

Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks.

Olives with Orange, Fennel, and Chili
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