Cracked Green Olives With Fennel

Cracked Green Olives With Fennel
Photo by Thomas J. Story


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

1. Drain olives and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open. Leave pit in. 2. Put olives in a small bowl and add remaining ingredients. Turn to coat. Serve right away or let marinate, chilled, up to 1 month. Note: Nutritional analysis is per se...

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