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Randy Smith

Olive Profumate (fennel And Orange-scented Olives)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Italian Appetizers, Italian, Lunch, Snacks, Vegetarian 2 Cups

INGREDIENTS

1 Garlic clove, finely sliced
Zest of 1 orange, cut into
small pieces
1/2 T Fennel seeds
2 c Oil cured black olives

INSTRUCTIONS

At least several hours before planning to serve them, mix the garlic,
zest & fennel seeds with the olives.  Leave them at room temperature
fro several hours, or cover & keep in the refrigerator for up to 2
weeks. Serve at room temperature by themselves or as part of an
antipasto.  **NOTE: Avoid using Kalamata olives coz they are too salty
&  California Black Olives coz they are too bland.  Carol Field, "Italy
in Small Bites"  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.6mg
Potassium: 36.9mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g


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