Cracked Green Olives with Fennel


  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh tarragon
  • ¼ teaspoon salt
  • 1 piece orange peel, about 3 inches long and 1/8 inch wide
  • 1 jar or can (about 10 oz.) green olives with pits
  • 1 teaspoon fennel seed

1. Drain the olives and discard the brine. Using the back of a spoon, press each of the olives just hard enough to crack it open. Do not remove the olives' pits. 2. Put the olives in a small bowl and add fennel seed, peel, tarragon, salt, and oil. Turn the olives to coat them. Cover the bowl and ...

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