Cracked Green Olives With Fennel

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

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 86%
  • Protein: 0.3g
  • Fat: 21g
  • Saturated fat: 1.9g
  • Carbohydrate: 4.6g
  • Fiber: 0.3g
  • Sodium: 998mg
  • Cholesterol: 0.0mg

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. 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. 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.
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