Citrus, Fennel, and Rosemary Olives

Oxmoor House
Citrus, Fennel, and Rosemary OlivesRecipe
Photo: Oxmoor House
5 cups (serving size: 2 tablespoons)


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22 ounces (about 4 cups) assorted olives (such as nicoise, arbequina, kalamata, and picholine)
2 cups extra-virgin olive oil
1 cup finely chopped fennel bulb
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
3/4 teaspoon crushed red pepper
3 garlic cloves, minced


1. Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours. Serve at room temperature.

Created date

November 2011

Nutritional Information

Calories 45
Fat 4.4 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 0.3 g
Carbohydrate 1.4 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 200 mg
Calcium 6 mg