Menu Enter a recipe name, ingredient, keyword...

Black Olives With Lemon And Fennel

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

You'll also love

Review this recipe

Lemonade Ice Ring Green And Yellow Beans In Lemon Mustard Vinaigrette