Cold Borscht
Barbara Kafka
79 ratings with an average rating of 4 out of 5 stars
79
30 minutes, plus refrigeration
Fenneled Olives
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 cups
- 4teaspoons fennel seeds
- 4cloves garlic, smashed and peeled
- 6tablespoons orange juice
- 2tablespoons red wine vinegar
- 4cups Kalamata (preferred) or Gaeta olives
- 8strips of orange peel, white pith removed, about ½ inch wide and 3½ inches long
- 6strips lemon peel, white pith removed, about ½ inch wide and 3½ inches long
- 2tablespoons honey
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
219 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 2 grams protein; 992 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Puree fennel seeds, garlic, orange juice and vinegar in a blender, or with a mortar and pestle, until a liquid paste is formed. This will take 2 or 3 minutes in the blender, and twice as long with a pestle.
- Step 2
With a rubber spatula, scrape every bit of the fennel mixture onto the olives. Stir orange peel, lemon peel and honey into the olives.
- Step 3
Cover and refrigerate at least 24 hours, stirring or shaking occasionally.
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