Directions:
- Heat oil in a large nonstick skillet over medium heat. Add rind, rosemary, fennel seeds, and fennel wedges; cook 5 minutes, stirring frequently.
- Add olives; cook 1 minute. Remove from heat; stir in vinegar. Place fennel mixture in an 8-inch square baking dish. Cover and let stand at least 2 hours.
- Preheat oven to 250°.
- Uncover olive mixture. Bake at 250° for 10 minutes or until heated, stirring once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.24 Kcal (399 kJ) | ||
| Calories from fat | 72.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 12% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 105.14mg | 4% | |
| Potassium | 172.04mg | 4% | |
| Total Carbs | 3.82g | 1% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 177.18 Kcal (742 kJ) | ||
| Calories from fat | 135.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 12% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 4% | |
| Sodium | 195.6mg | 4% | |
| Potassium | 320.05mg | 4% | |
| Total Carbs | 7.11g | 1% | |
| Sugars | 1g | 2% | |
| Dietary Fiber | 2.67g | 6% | |
| Protein | 3.88g | 4% | |
| Vitamin C | 9.7mg | 9% | |
| Iron | 0.8mg | 3% | |
| Calcium | 54.6mg | 3% | |
* 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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