Cracked Green Olives with Fennel |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 jar or can (about 10 oz.) green olives with pits |
1 teaspoon fennel seed |
1 piece orange peel, about 3 inches long and 1/8 inch wide |
1/4 cup fresh tarragon |
1/4 teaspoon salt |
1/4 cup extra-virgin olive oil |
Directions:
1. 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.
2. 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.
|
|