I made this recipe for my cooking club and they all loved it. In fact, I'm making another batch (just a few weeks later) for a Christmas party. There was so much flavor to these olives; I highly recommend this recipe. Bonus: the cooking club thought the oil could be used for a pasta dish or salad dressing. Delish!!
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)
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Amount per serving
- Calories: 45
- Fat: 4.3g
- Saturated fat: 0.6g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.5g
- Protein: 0.3g
- Carbohydrate: 1.4g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 200mg
- Calcium: 6mg
- 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
- 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.
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Citrus, Fennel, and Rosemary Olives Recipe at a Glance