This is a dead-simple way to jazz up an ordinary jar of kalamata olives. If possible, give yourself time to chill the olives for two nights for maximum flavor.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
1 day
Servings:
10
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse olives and pat dry; place in a medium bowl. Add olive oil, garlic, orange zest, 2 rosemary sprigs and the fennel seeds. Toss well, cover and chill for 24 to 48 hours, tossing once or twice. Let stand at room temperature for 1 hour before serving. Transfer to a serving bowl, replacing the 2 rosemary sprigs with the remaining fresh one for garnish.

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*Prep Tip

The goal here is very thin, pretty strips of orange zest, so if you have a dedicated zester (the kind with five holes in it), you can just use that. But avoid using a grater or Microplane, as they zest the orange peel a bit too finely for this recipe.

Nutrition Facts

94 calories; fat 10g; cholesterol 0mg; saturated fat 1g; carbohydrates 0g; mono fat 4g; poly fat 1g; trans fatty acid 0g; insoluble fiber 0g; sugars 0g; protein 0g; vitamin a 2.7IU; vitamin c 1.1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0.2mcg; vitamin b12 0mcg; sodium 420mg; potassium 6mg; calcium 4mg; iron 0.1mg.
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