ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cracked Green Olives with Fennel

Yield Makes 1 cup; 4 servings


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

Nutrition Information

  • calories 197
  • caloriesfromfat 100 %
  • protein 1.2 g
  • fat 21.9 g
  • satfat 2.9 g
  • carbohydrate 1.8 g
  • fiber 1.6 g
  • sodium 1599 mg
  • cholesterol 0.0 mg

How to Make It

  1. Drain the olives and discard the brine. Using the back of a spoon, press each of the olives just hard enough to crack it open. Do not remove the olives' pits.

  2. Put the olives in a small bowl and add fennel seed, peel, tarragon, salt, and oil. Turn the olives to coat them. Cover the bowl and let the olives marinate in the refrigerator for a week before serving. Stored in the refrigerator, they will keep for a month or longer.