Black Olives with Orange and Fennel
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Use the medium-coarse side of a box grater or a zester to coarsely shred the orange rind.
Servings: 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 mL): about | - |
| cal | 79 |
| pro | trace |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 556 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit C | 2% |
Suggested Recipes
-
1/2 tsp (2 mL) each coriander and fennel seeds
2 tbsp (25 mL) extra-virgin olive oil
2 tsp (10 mL) coarsely shredded orange rind
4 tsp (20 mL) orange juice
1/4 tsp (1 mL) hot pepper flakes
1-1/2 cups (375 mL) oil-cured black olives (8 oz/250 g)
Preparation:
Lightly crush coriander and fennel seeds. In jar, combine seeds, oil, orange rind and juice and hot pepper flakes. Add olives; seal and shake gently to coat. Refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 1 week, gently shaking jar occasionally.)
Additional Information
Source
Canadian Living Magazine: December 2005
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