| 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 | tb | Fennel seeds, lightly crushed in mortar and pestle |
| 1 | ts | 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
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