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Cracked Green Olives With Fennel

Photo: Thomas J. Story; Styling: Dan Becker
Yield Makes 1 cup; 4 servings
Time: 10 minutes. You can make this ahead—the olives only get more flavorful.

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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.