Side Pannel
Olive Profumate (Fennel and Orange-Scented Olives)
Olive Profumate (Fennel and Orange-Scented Olives)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Snacks, Italian, Appetizers
Ingredients List
- 1 Garlic clove, finely sliced
- Zest of 1 orange, cut into
- -- small pieces
- 1/2 tb Fennel seeds
- 2 c Oil cured black olives
Directions
At least several hours before planning to serve them, mix the garlic,
zest & fennel seeds with the olives. Leave them at room temperature
fro several hours, or cover & keep in the refrigerator for up to 2
weeks. Serve at room temperature by themselves or as part of an
antipasto.
**NOTE: Avoid using Kalamata olives coz they are too salty &
California Black Olives coz they are too bland.
Carol Field, "Italy in Small Bites"
zest & fennel seeds with the olives. Leave them at room temperature
fro several hours, or cover & keep in the refrigerator for up to 2
weeks. Serve at room temperature by themselves or as part of an
antipasto.
**NOTE: Avoid using Kalamata olives coz they are too salty &
California Black Olives coz they are too bland.
Carol Field, "Italy in Small Bites"
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