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Black Olives with Orange and Fennel

By The Canadian Living Test Kitchen

Tested till perfect

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Black Olives with Orange and Fennel

Nutritional Info
Per 2 tbsp (25 mL): about -
cal 79
pro 0
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

Use the medium-coarse side of a box grater or a zester to coarsely shred the orange rind.

Ingredients

  • 1/2 tsp coriander or fennel seeds
  • 2 tbsp extra-virgin olive oil
  • 2 tsp coarsely shredded orange rind
  • 4 tsp orange juice
  • 1/4 tsp hot pepper flakes
  • 1-1/2 cups oil-cured black olives, (8 oz/240 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.)

Source : Canadian Living Magazine: December 2005

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