Recipe courtesy of Sarah Ferguson
Spiced Olives with Lemon and Fennel
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 55
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 301
- Total: 15 min
- Prep: 15 min
Ingredients
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
Directions
- In a large bowl, mix all the ingredients. Serve at room temperature.