Marinated Olives with Sun-Dried Tomatoes & Fennel
From the kitchen of Cookin Canuck. www.cookincanuck.com
Servings: 1 Cups
Calories: 962kcal
Ingredients
- 6 ounces 1 ½ cups green olives (with or without pits)
- 3 tablespoons cider vinegar
- ⅓ cup extra-virgin olive oil
- 2 tablespoons thinly sliced sun-dried tomatoes packed in oil oil rinsed off
- ½ teaspoon fennel seeds
- ½ teaspoon red chile flakes
Instructions
- Place olives in a medium bowl.
- In a small saucepan set over medium heat, combine cider vinegar, olive oil, sun-dried tomatoes, fennel seeds and chile flakes. Bring the mixture to a simmer, then pour over olives. Let marinate at room temperature for 2 hours.
- Make ahead: The olives may be made up to 1 week ahead. Keep refrigerated in an airtight container. Before serving, bring to room temperature.
Nutrition
Calories: 962kcal | Carbohydrates: 15g | Protein: 4g | Fat: 103g | Saturated Fat: 14g | Sodium: 2746mg | Potassium: 534mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1345IU | Vitamin C: 30.1mg | Calcium: 114mg | Iron: 2.2mg
