Olives With Orange, Fennel And Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 8 | Servings | ||
INGREDIENTS
| 1 | t | Fennel seed |
| 1/4 | c | Olive oil |
| 2 | T | Long, thin shreds of orange |
| peel | ||
| 1 | t | Hot chili flakes, adjust to |
| you own taste here | ||
| 2 | Ripe green olives, drained | |
| each about 7-1/2 ox or | ||
| 3-1/4 cups |
INSTRUCTIONS
I ran across the following while reading my newest copy of Sunset (Oct. 98): This was shown as part of a meal with Crostini of Chantrelles (mushrooms), pork roast, salad. . .it looks yummy. . . Prep & cook time: about 10 minutes Makes: about 3-1/4 cups; 8 servings In a 10- to 12-inch frying pan over medium heat, stir fennel until seeds are slightly darker, 1- to 2-minutes. Add oil, peel, chilies and olives. Stir until olives are hot, about 2 minutes. Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks. Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund" <sharen.rund.bloechl@lmco.com> on Sep 18, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 5.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g