Roasted Olives with Fennel and Lemon
Recipe: #537
October 15, 2011
Categories: Appetizers, Italian, 5 Ingredients Or Less Oven Bake, more
" I made this recipe as a side dish for our Christmas Eve smorgaasbord and it was a winner. The recipe was originally from A taste of Italy by Michele Scicoline and now has a couple of small changes by me. Once you have tried roasted olives you will want to do them that way again. If you can, use extra virgin olive oil"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (128.1 g)
- Calories 443.4
- Total Fat - 40.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 0 mg
- Sodium - 10.5 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 4.2 g
- Sugars - 6.1 g
- Protein - 14 g
- Calcium - 47.8 mg
- Iron - 2 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Spread the olives out in an 8inch baking pan
Step 2
Distribute the garlic and lemon slices among the olives
Step 3
Drizzle with Olive oil, sprinkle on the fennel seeds and chili flakes
Step 4
Bake in 350f oven for 45 minutes stirring them at least 4 times
Tips
No special items needed.
0 Reviews
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