Recipe courtesy of Sarah Ferguson

Spiced Olives with Lemon and Fennel

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 10 servings
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1 cup Kalamata olives

1 cup oil-cured black olives

1 cup Sicilian (green) olives

1 cup fennel, trimmed and thinly sliced

1 garlic clove, thinly sliced

1 tablespoon grated lemon zest

1 tablespoon chopped fresh rosemary, or 1 teaspoon dried, crumbled

1 tablespoon chopped fresh thyme, or 1 teaspoon dried, crumbled

1 tablespoon fresh lemon juice

1 teaspoon olive oil


  1. In a large bowl, mix all the ingredients. Serve at room temperature.

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