Directions:
- Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.
- Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.
- Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1745.9 Kcal (7310 kJ) | ||
| Calories from fat | 1507.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 167.45g | 258% | |
|---|---|---|---|
| Sodium | 6107.79mg | 254% | |
| Potassium | 2013.88mg | 43% | |
| Total Carbs | 58.73g | 20% | |
| Sugars | 9.78g | 39% | |
| Dietary Fiber | 30.53g | 122% | |
| Protein | 23.28g | 47% | |
| Vitamin C | 83.8mg | 140% | |
| Iron | 7mg | 39% | |
| Calcium | 599.5mg | 60% | |
| Amount Per 100 g | |||
| Calories | 195.11 Kcal (817 kJ) | ||
| Calories from fat | 168.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.71g | 258% | |
|---|---|---|---|
| Sodium | 682.57mg | 254% | |
| Potassium | 225.06mg | 43% | |
| Total Carbs | 6.56g | 20% | |
| Sugars | 1.09g | 39% | |
| Dietary Fiber | 3.41g | 122% | |
| Protein | 2.6g | 47% | |
| Vitamin C | 9.4mg | 140% | |
| Iron | 0.8mg | 39% | |
| Calcium | 67mg | 60% | |
* 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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