Citrus, Fennel, and Rosemary Olives

A mix of fruity and meaty olives works well in this treatment. They are ideal for cocktail platters, antipasto, snacking, or as a gift when placed in a decorative jar.

Yield: 5 cups (serving size: 2 tablespoons)

Ingredients

• 22  ounces  (about 4 cups) assorted olives (such as niçoise, arbequina, kalamata, and picholine)
• 2  cups  extra-virgin olive oil
• 1  cup  finely chopped fennel bulb
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1 1/2  teaspoons  chopped fresh rosemary
• 1  teaspoon  grated lemon rind
• 3/4  teaspoon  crushed red pepper
• 3  garlic cloves, minced

Preparation

1. Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours. Serve at room temperature.

Note: Refrigerate up to 1 month.

Nutritional Information

Calories:

45

Fat:

4.3g (sat 0.6g,mono 3.3g,poly 0.5g)

Protein:

0.3g

Carbohydrate:

1.4g

Fiber:

0.2g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

200mg

Calcium:

6mg