Photo: Mae Mu
Citrus-Marinated Olives
7 ingredients
openrecipes
Store marinated olives in a jar or other airtight container for up to 1 month in the refrigerator. The longer the olives marinate, the better, as the flavors will continue to develop over time.
Estimated Nutrition (whole recipe, rough)
230
Calories
3g
Protein
15g
Fat
25g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. brine-cured green olives such as manzanillo, drained
- 2 Tbs. fennel seeds
- Finely grated zest and juice from 1 orange
- 2 garlic cloves, thinly sliced
- 1/2 tsp. red pepper flakes
- 10 black peppercorns
- 3 Tbs. olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes