Black Olives with Lemon and Fennel Recipe
1g
Net Carbs
Net Carbs
Prep Time: 75 Minutes
Style:Mediterranean/Greek
Cook Time: Minutes
Phase: Phase 1
Difficulty: Easy
Style:Mediterranean/Greek
Cook Time: Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 1 tbsp Lemon Peel
- 8 oz Black Olives
- 1/2 tsp Fennel Seed
- 1 clove Garlic
- 1/4 cup Extra Virgin Olive Oil
DIRECTIONS
- 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.
- 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.
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.
Low Carb Pizza Crust with Almond Flour
Iced Chamomile Tea
Cauliflower Risotto
Zucchini Crisps
