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Olives with Orange, Fennel, and Chili





Yields
Makes about 3 1/4 cups; 8 servings

 1 teaspoon fennel seed
 1/4 cup olive oil
 2 tablespoons long, thin shreds of orange peel
 1 teaspoon hot chili flakes
 2 cans (each about 7 1/2 oz.; 3 1/4 cups total) ripe green olives, drained
Step 1
1

In a 10- to 12-inch frying pan over medium-high heat, stir fennel until seeds are slightly darker, 1 to 2 minutes. Add oil, peel, chilies, and olives. Stir until olives are hot, about 2 minutes.

Step 2
2

Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories124
% Daily Value *
Total Fat 13g17%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 1276mg56%
Total Carbohydrate 1.3g1%

Dietary Fiber 1.5g6%
Protein 0.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.