Marinated Olives Recipe

Marinated green olives
submitted by sumit at ifood.tv

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Fennel seeds2 Teaspoon, crushed
 Bay leaves4 Small
 Assorted mediterranean olives2 Pound
 Lemon peel strip6
 Garlic4 Clove (20 gm), crushed with side of chef's knife

Nutrition Facts

Serving size: Complete recipe

Calories 603 Calories from Fat 516

% Daily Value*

Total Fat 56 g85.8%

Saturated Fat 4 g20.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 16.7 mg0.7%

Total Carbohydrates 24 g8.1%

Dietary Fiber 11.8 g47.2%

Sugars 2.7 g

Protein 4 g8.1%

Vitamin A 5.9% Vitamin C 146%

Calcium 27% Iron 24.4%

*Based on a 2000 Calorie diet

Directions

In 1 quart saucepan, heat olive oil, fennel seeds, and bay leaves until hot but not smoking over medium heat.
Remove saucepan from heat; let stand 10 minutes.
In large bowl, stir olive oil mixture with olives, lemon peel, and garlic.
Cover bowl with plastic wrap and refrigerate olives at least 24 hours to allow flavors to develop, stirring occasionally. (Or, in large self sealing plastic bag, combine all ingredients, turning to coat olives well. Seal bag, pressing out as much air as possible. Place on plate; refrigerate, turning bag occasionally.)
Spoon olives into jars.
Store in refrigerator for up to a month.
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