0
(0)
CATEGORY CUISINE TAG YIELD
Grains Greek Appetizers 12 Servings

INGREDIENTS

6 oz Kalamata olives
6 oz Imported Greek green olives
1 1/2 c Olive oil
4 Pieces orange peel 1"x2"
4 Pieces lemon peel 1"x2"
1 T Fennel seeds, lightly
crushed in mortar and
pestle
1 t Crushed red pepper

INSTRUCTIONS

Rinse olives; pat dry. Place 1 olive on work surface and crush with
flat side of large knife until skin begins to break. Repeat with
remaining olives. Place in medium bowl. Combine all remaining
ingredients in heavy small saucepan. Heat until oil bubbles around  the
edge. Pour over olives. Let stand overnight, stirring  occasionally.
Drain oil from olives into a small bowl. Place olives in medium bowl
and serve.  Notes: Yield: 3 cups.  Nutr. Links: 160 678 0 0 0 3269 0 0
Per serving: 273 Calories; 30g Fat (95% calories from fat); 0g
Protein; 3g Carbohydrate; 0mg Cholesterol; 248mg Sodium  Posted to
EAT-L Digest 10 Dec 96  Recipe by: Bon Appetit/February 1994  From:  
"McNamara, Kelly" <kmcnamara@LIGGETT.COM>  Date:    Wed, 11 Dec 1996
12:32:30 -0500

A Message from our Provider:

“God will ultimately have HIS way, not yours!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 282
Calories From Fat: 273
Total Fat: 30.8g
Cholesterol: 0mg
Sodium: 226.3mg
Potassium: 28.4mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?