Keto Black Olives with Lemon and Fennel Recipe
![Atkins Keto Black Olives with Lemon and Fennel](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/686a46c1992375fcd665b9ac6e4f99ce_7574a4f8-b208-44fb-a60f-3b03daeea97d.png)
1g
Net Carbs
Net Carbs
Prep Time: 75 Minutes
Style:Mediterranean/Greek
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
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
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×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
- 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.