Photo: Ernest Porzi
Roasted Olives, Fennel & Lemon
7 ingredients
Serves 4
openrecipes
This is a definite winner! Once you taste roasted olives, you'll wonder why you haven't roasted them before.
Estimated Nutrition (whole recipe, rough)
174
Calories
2g
Protein
15g
Fat
13g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- 8 ounces imported black olives such as Kalamata olives*
- 4 garlic cloves, peeled and sliced
- 1/2 lemon, scrubbed and thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fennel seeds
- Pinch of crushed red pepper
- * Green olives may also be used.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes