Citrus, Fennel, and Rosemary Olives

By barbie24

Calories: 45; Fat: 4.3g; Protein: 0.3g; Carbs: 1.4g; Fiber: 0.2g; Cholesterol: 0.0mg; Iron: 0.1mg; Sodium: 200mg; Calcium: 6mg

* Serving size: 2 tablespoons

Ingredients

• 22 ounces (about 4 cups) assorted olives (such as niçoise, arbequina, kalamata, and picholine)
• 2 cups extra-virgin olive oil
• 1 cup finely chopped fennel bulb
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon grated lemon rind
• 3/4 teaspoon crushed red pepper
• 3 garlic cloves, minced

Preparation

Step 1

1. Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours. Serve at room temperature.