Citrus, Fennel, and Rosemary Olives Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
22 ounces (about 4 cups) assorted olives (such as nicoise, arbequina, kalamata, and picholine)
2 cups extra-virgin olive oil
1 cup finely chopped fennel bulb
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
3/4 teaspoon crushed red pepper
3 garlic cloves, minced
Instructions
Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours. Serve at room temperature.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment