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