These are so easy to make and just delicious. I use half Lucques and half castelvetrano olives and I don't add any salt. The flavors develop over the first couple days and the fresh tarragon in this is just spectacular. Jarred they make a great gift.
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
More From Sunset
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. 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.
Cracked Green Olives With Fennel Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Sunset
More Recipes for Appetizers
-
Warm Olives with Rosemary
Health -
Fennel-Tomato Tart
Sunset
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy