Use the medium-coarse side of a box grater or a zester to coarsely shred the orange rind.
- Portion size 375 servings
- Credits : Canadian Living Magazine: December 2005
Ingredients
Method
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.)
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 556 mg
- Protein trace
- Calories 79.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 2.0
- Calcium 1.0
- Vitamin C 2.0
