Directions:
- Place the olives in a heat proof bowl.
- In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
- Set them aside to cool.
- In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
- Crush or coarsely grind the fennel seeds and add them to the marinade.
- Simmer for at least 5 minutes and then pour over the olives.
- Cool, and cover and refrigerate.
- Allow the olives to marinate at least 24 hours and up to one week before serving.
- Serve at room temperature.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.88 Kcal (741 kJ) | ||
| Calories from fat | 152.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 26% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 599.04mg | 25% | |
| Potassium | 35.23mg | 1% | |
| Total Carbs | 4.92g | 2% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 1.02g | 2% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 273.79 Kcal (1146 kJ) | ||
| Calories from fat | 235.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.18g | 26% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 927.24mg | 25% | |
| Potassium | 54.53mg | 1% | |
| Total Carbs | 7.61g | 2% | |
| Sugars | 2.76g | 7% | |
| Dietary Fiber | 0.58g | 1% | |
| Protein | 1.57g | 2% | |
| Vitamin C | 2.6mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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