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Olive Profumate (Fennel and Orange-Scented Olives)
2 Cups
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Olive Profumate (Fennel and Orange-Scented Olives) Ingredients
1
Garlic
clove, finely sliced
1/2 tb
Fennel
seeds
Zest of 1
orange
, cut into
2 c Oil cured black
olive
s
small pieces
Instructions for Olive Profumate (Fennel and Orange-Scented Olives)
At least several hours before planning to serve them, mix the garlic, zest & fennel seeds with the olives. Leave them at room temperature fro several hours, or cover & keep in the refrigerator for up to 2 weeks. Serve at room temperature by themselves or as part of an antipasto. **NOTE: Avoid using Kalamata olives coz they are too salty & California Black Olives coz they are too bland. Carol Field, "Italy in Small Bites" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
Main Ingredient:
Citrus
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
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