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Recipe Summary

prep:
10 mins
Yield:
Makes 3 cups
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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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  • Refrigerate for up to 1 week.

Nutrition Facts

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

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