Keto Black Olives with Lemon and Fennel Recipe
Cook Time: 0 Minutes
Phase: Phase 1
1 tbsp Lemon Peel
8 oz Black Olives
0 1/2 tsp Fennel Seed
1 clove Garlic
0 1/4 cup Extra Virgin Olive Oil
- 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.
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.