Keto Black Olives with Lemon and Fennel

DifficultyModerate
Yield8 servings
Prep1 hr, 15 mins

1.0g

Net Carbs

0.3g

Protein

9.5g

Fat

1.0g

Fiber

90

Calories

Keto Black Olives with Lemon and Fennel
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

Ingredients:

  • 1 tablespoon Lemon Peel
  • 8 ounces Black Olives
  • 1 clove Garlic
  • 1/2 teaspoon Fennel Seed
  • 1/4 cup Extra Virgin Olive Oil

Directions:

  1. Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife. Mix lemon rind, black olives, seeds, minced garlic, and oil in a plastic container with a lid.
  2. Marinate for as long as possible, preferably 1 hour, for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks.

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