Black Olives With Lemon And Fennel
By á-174942
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Ingredients
- 1 lemon
- 1/2 pound black olives
- 1/2 teaspoon fennel seeds
- 1 garlic clove thinly sliced
- 1/4 cup extra-virgin olive oil
Details
Servings 8
Preparation
Step 1
Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife.
Mix all ingredients in a plastic container with a lid. Marinate at least 1 hour for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks.
This recipe yields 8 servings.
Carbohydrates: 2 grams
Net Carbs: 2 grams
Fat: 12 grams
Calories: 112
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