Black Olives With Lemon And Fennel

By á-174942

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

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