Keto Black Olives with Lemon and Fennel Recipe | @Atkins
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Keto Black Olives with Lemon and Fennel Recipe

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Atkins Keto Black Olives with Lemon and Fennel
1g
Net Carbs
Prep Time: 75 Minutes
Style:Mediterranean/Greek
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.3g

Protein

9.5g

Fat

1g

Fiber

90.8cal

Calories

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INGREDIENTS

  • 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

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.

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.

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