Marinated Olives with Fennel, Lemon, and Chile Pepper Recipe
November 11, 2011
Marinated Olives with Fennel, Lemon, and Chile Pepper Recipe
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.
Ready in
1 h, 15 m10
Servings
164
Calories Per Serving
Deliver Ingredients
Makes
2 cups
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
17g
26%
Sugar
0.4g
N/A
Saturated Fat
2g
12%
Protein
0.6g
1.2%
Carbs
4g
1%
Vitamin A
16µg
2%
Vitamin C
2mg
4%
Vitamin E
3mg
13%
Vitamin K
13µg
16%
Calcium
56mg
6%
Fiber
2g
9%
Folate (food)
3µg
N/A
Folate equivalent (total)
3µg
1%
Iron
2mg
11%
Magnesium
4mg
1%
Monounsaturated
12g
N/A
Phosphorus
7mg
1%
Polyunsaturated
2g
N/A
Potassium
45mg
1%
Sodium
422mg
18%
Zinc
0.1mg
1%