Cracked Green Olives With Fennel

Cracked Green Olives With Fennel Recipe
Photo: Thomas J. Story; Styling: Dan Becker
Time: 10 minutes. You can make this ahead—the olives only get more flavorful.

Yield:

Makes 1 cup; 4 servings

Recipe from

Sunset

Nutritional Information

Calories 202
Caloriesfromfat 86 %
Protein 0.3 g
Fat 21 g
Satfat 1.9 g
Carbohydrate 4.6 g
Fiber 0.3 g
Sodium 998 mg
Cholesterol 0.0 mg

Ingredients

1 jar or can (about 10 oz.) green olives with pits
1 teaspoon fennel seed
1 piece orange peel, about 1/8 in. wide and 3 in. long
1/4 cup chopped fresh tarragon
1/4 teaspoon salt
1/4 cup extra-virgin olive oil

Preparation

1. Drain olives and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open. Leave pit in.

2. Put olives in a small bowl and add remaining ingredients. Turn to coat. Serve right away or let marinate, chilled, up to 1 month.

Note: Nutritional analysis is per serving.

December 2009