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Olives with Orange, Fennel, and Chili

Yield Makes about 3 1/4 cups; 8 servings

Ingredients

  • 1 teaspoon fennel seed
  • 1/4 cup olive oil
  • 2 tablespoons long, thin shreds of orange peel
  • 1 teaspoon hot chili flakes
  • 2 cans (each about 7 1/2 oz.; 3 1/4 cups total) ripe green olives, drained

Nutrition Information

  • calories 124
  • caloriesfromfat 94 %
  • protein 0.8 g
  • fat 13 g
  • satfat 1.7 g
  • carbohydrate 1.3 g
  • fiber 1.5 g
  • sodium 1276 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 10- to 12-inch frying pan over medium-high heat, stir fennel until seeds are slightly darker, 1 to 2 minutes. Add oil, peel, chilies, and olives. Stir until olives are hot, about 2 minutes.

  2. Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks.