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Citrus, Fennel, and Rosemary Olives

Photo: Oxmoor House
Yield 5 cups (serving size: 2 tablespoons)

Ingredients

  • 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

Nutrition 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

How to Make It

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

Cook's Notes

A mix of fruity and meaty olives works well in this recipe. They are ideal for cocktail platters, antipasto, snacking, or as a gift when placed in a decorative jar. You can refrigerate the olives for up to a month.

Cooking Light Gluten-Free Cookbook