Olive oil, fennel seeds and juice from an orange combine to make a zesty coating for olives. This mixture can also be used to marinate various cheeses, such as bocconcini, feta, Gouda or smoked mozzarella.
- Prep time 5 minutes
- Total time 1 hour & 15 minutes
Ingredients
Method
In dry skillet, toast fennel seeds over medium heat, stirring constantly, until fragrant, about 30 seconds.
In bowl, combine fennel seeds, green olives, black olives and oil. Using vegetable peeler, peel zest in strips from 1 of the orange halves; add to olive mixture. Squeeze juice from peeled orange half into olive mixture. Thinly slice remaining orange half; gently stir into olive mixture.
Cover with plastic wrap; refrigerate, gently stirring every 20 minutes, for 1 hour, or refrigerate in airtight container overnight. Bring to room temperature before serving.
Makes 3 cups.
Nutritional facts Per 1/4 cup: about
- Fibre 1 g
- Sodium 325 mg
- Calories 43
- Total fat 4 g
- Potassium 13 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 4
- Calcium 2
- Vitamin A 1
