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Recipe Summary

Yield:
Makes 1 cup; 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain the olives and discard the brine. Using the back of a spoon, press each of the olives just hard enough to crack it open. Do not remove the olives' pits.

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  • Put the olives in a small bowl and add fennel seed, peel, tarragon, salt, and oil. Turn the olives to coat them. Cover the bowl and let the olives marinate in the refrigerator for a week before serving. Stored in the refrigerator, they will keep for a month or longer.

Nutrition Facts

197 calories; calories from fat 100%; protein 1.2g; fat 21.9g; saturated fat 2.9g; carbohydrates 1.8g; fiber 1.6g; sodium 1599mg; cholesterol 0mg.
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