Directions:
- Drain the olives and discard the brine. Using the back of a spoon, press each of the olives just hard enough to crack it open. Do not remove the olives' pits.
- Put the olives in a small bowl and add fennel seed, peel, tarragon, salt, and oil. Turn the olives to coat them. Cover the bowl and let the olives marinate in the refrigerator for a week before serving. Stored in the refrigerator, they will keep for a month or longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 962.08 Kcal (4028 kJ) | ||
| Calories from fat | 922.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.48g | 158% | |
|---|---|---|---|
| Sodium | 5000.03mg | 208% | |
| Potassium | 370.92mg | 8% | |
| Total Carbs | 15.98g | 5% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 9.81g | 39% | |
| Protein | 4.81g | 10% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.7mg | 15% | |
| Calcium | 253.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 272.28 Kcal (1140 kJ) | ||
| Calories from fat | 261.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29g | 158% | |
|---|---|---|---|
| Sodium | 1415.06mg | 208% | |
| Potassium | 104.97mg | 8% | |
| Total Carbs | 4.52g | 5% | |
| Sugars | 0.8g | 11% | |
| Dietary Fiber | 2.78g | 39% | |
| Protein | 1.36g | 10% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 0.8mg | 15% | |
| Calcium | 71.8mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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