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Ingredients
4 teaspoons fennel seeds
4 cloves garlic, smashed and peeled
6 tablespoons orange juice
2 tablespoons red wine vinegar
4 cups Kalamata (preferred) or Gaeta olives
8 strips of orange peel, white pith removed, about ½ inch wide and 3 ½ inches long
6 strips lemon peel, white pith removed, about ½ inch wide and 3 ½ inches long
2 tablespoons honey
Nutritional analysis per serving
24 grams carbs; 219 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 4 grams fiber; 992 milligrams sodium; 2 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Puree fennel seeds, garlic, orange juice and vinegar in a blender, or with a mortar and pestle, until a liquid paste is formed. This will take 2 or 3 minutes in the blender, and twice as long with a pestle.
- Step 2
With a rubber spatula, scrape every bit of the fennel mixture onto the olives. Stir orange peel, lemon peel and honey into the olives.
- Step 3
Cover and refrigerate at least 24 hours, stirring or shaking occasionally.
Private Notes