Black Olives with Orange and Fennel

Author: Canadian Living

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

  • 1/2 teaspoon coriander
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons coarsely shredded orange rind
  • 4 teaspoons orange juice
  • 1/4 teaspoon hot pepper flakes
  • 1 1/2 cup oil-cured black olive (8 oz/240 g)

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
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Black Olives with Orange and Fennel

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