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Ingredients

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Directions

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  • With vegetable peeler, remove 4 strips of zest from lemon. Combine with olives in large bowl. Squeeze enough juice from lemon to equal 1 tablespoon. Add to olives. Stir in chilies, olive oil, fennel, thyme, pepper and bay leaf. Spoon into sterilized, wide-mouth glass jars.

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Instructions Checklist
  • Refrigerate for up to 1 week.

Nutrition Facts

110 calories; 10 g total fat; 0 mg cholesterol; 675 mg sodium. 5 g carbohydrates; 2 g protein;

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