Olives with Orange, Fennel, and Chili

recipe

Yield:

Makes about 3 1/4 cups; 8 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note:

October 1998
My Notes

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

Add Note