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

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cracked Green Olives With Fennel Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy