Citrus, Fennel, and Rosemary Olives

Photo: Ellen Silverman; Styling: Toni Brogan
A mix of fruity and meaty olives works well in this treatment. They are ideal for cocktail platters, antipasto, snacking, or as a gift when placed in a decorative jar.

Yield:

5 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 45
Fat 4.3 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

Ingredients

22 ounces (about 4 cups) assorted olives (such as niçoise, 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

Preparation

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

Note: Refrigerate up to 1 month.

Note:

Donata Maggipinto,

November 2009