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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.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

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

Flavored Olives Recipe