Fennel and Black Olives

By Marian Burros

Published October 5, 1993

Total Time
20 minutes
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Ingredients

Yield:2 servings

  • 6 ounces fennel (1 ½ cups)

  • 6 large Italian, French or Greek black olives

  • 1 teaspoon olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

5 grams carbs; 51 calories; 2 grams monosaturated fat; 1 gram saturated fat; 3 grams fat; 2 grams fiber; 105 milligrams sodium; 1 gram protein; 3 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

  1. Step 1

    Wash fennel bulb and trim off leaves and stems. Slice off bottom of bulb; then, thinly slice the remainder of it and separate into rings. Arrange on two salad plates.

  2. Step 2

    Pit olives, and sprinkle over fennel. Dribble olive oil on top.

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