Marinated Olives with Fennel, Lemon, and Chile Pepper Recipe
Marinated Olives with Fennel, Lemon, and Chile Pepper Recipe
Nov 11, 2011 | 3:02 pm
Viviane Bauquet Farre
Marinated Olives with Fennel
Shaved fennel adds a crunchy, refreshing bite to the olives, while the lemon zest and chile pepper liven things up. Fennel greens make the dish colorful and festive.
It only takes minutes to put this together, and you can refrigerate this for up to one week; bring to room temperature before serving.
10
Servings
142
Calories Per Serving
Deliver Ingredients
Notes
*Note: You can also substitute 1 small fresh cayenne chile pepper, chopped finely, for every ¼ teaspoon of chile flakes.
Ingredients
- 1/2 small fennel bulb, trimmed and halved
- 1 tablespoon fennel greens, chopped coarsely
- 1/4 teaspoon dried red chile pepper flakes*
- 1/4 teaspoon fennel seeds
- 2 strips lemon zest, julienned
- 1/2 cup extra-virgin olive oil
- 1 1/4 pound mixed olives
Directions
Using a vegetable hand-peeler, shave 12 strips from each piece of fennel and place in a large bowl. Add the remaining ingredients. Stir well and let marinate at room temperature for 1 hour before serving.
Nutritional Facts
Total Fat
10g
14%
Sugar
9g
10%
Saturated Fat
9g
38%
Carbohydrate, by difference
12g
9%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
2mg
0%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
12µg
3%
Magnesium, Mg
14mg
4%
Phosphorus, P
13mg
2%
Selenium, Se
1µg
2%
Sodium, Na
2mg
0%
Water
45g
2%
