|For cardamom and orange black olives|
|Black olives||1 Pound|
|Cardamom seeds||1 Tablespoon, bruised but not crushed|
|Olive oil||1 Tablespoon|
|Green olives||1 Tablespoon|
|Lemon||1 Large, thinly sliced|
|Fennel seeds||1 Teaspoon|
For the black olives, make 2 or 3 slits in each olive with the point of a small sharp knife.
Rinse well under cold running water and drain on paper towels.
Layer the olives, orange rind and cardamom seeds in a glass jar.
Pour in sufficient oil to cover the olives completely.
Seal the jars and keep in a cool place for 1-2 weeks.
For the green olives, make 2 or 3 slits in each olive, then layer in a glass jar with slices of lemon and fennel seeds.
Add sufficient oil to cover the olives.
Seal and keep in a cool, dark place for at least a week before serving.
Serving size: Complete recipe
Calories 958 Calories from Fat 743
% Daily Value*
Total Fat 91 g140.3%
Saturated Fat 2.2 g11.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3431.8 mg143%
Total Carbohydrates 52 g17.4%
Dietary Fiber 10.6 g42.3%
Sugars 0 g
Protein 3 g6.8%
Vitamin A 0.6% Vitamin C 114.8%
Calcium 17.7% Iron 20.5%
*Based on a 2000 Calorie diet