Olives with Orange, Fennel, and Chili

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 94%
  • Protein: 0.8g
  • Fat: 13g
  • Saturated fat: 1.7g
  • Carbohydrate: 1.3g
  • Fiber: 1.5g
  • Sodium: 1276mg
  • Cholesterol: 0.0mg


  • 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


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