LEMON FENNEL OLIVES

Lemon Fennel Olives image

Provided by Nancy Harmon Jenkins

Time 10m

Yield 2 1-pint jars

Number Of Ingredients 7

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Ingredients

1 1/2 pounds of green unpitted olives, preferably bought loose, drained and rinsed
1 lemon, cut in half and sliced thinly
1 bulb fennel, trimmed and sliced thinly lengthwise
3 or 4 cloves garlic, peeled and thinly sliced
1 tablespoon green or black peppercorns
1 tablespoon fennel seeds
Extra virgin olive oil to cover olives

Steps:

Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 36 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 2566 milligrams, Sugar 5 grams