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Obesity Discussion · 08-01-07, 05:19 AM

BLACK OLIVES WITH LEMON AND FENNEL

Servings: 8
Prep time: 0:10:00
Bake/Cook time: 0:00:00

Calories: 112
Fat: 12 grams
Protein: 0 grams
Carbohydrates: 2 grams
Fiber: 0 grams
Net Carbs: 2 grams
1 lemon
1/2 pound black olives
1/2 teaspoon fennel seeds
1 garlic clove, thinly sliced
1/4 cup extra virgin olive oil
1. Peel 12 strips from lemon rind (yellow part only) with a
vegetable peeler or paring knife.
2. Mix all ingredients 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.
Marinating the olives for one hour gives them time to absorb the
flavors of lemon and herbs. A deep green, fruity olive oil works
best for this recipe.

08-01-07, 05:19 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,851 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Black Olives with Lemon and Fennel BLACK OLIVES WITH LEMON AND FENNEL Servings: 8 Prep time: 0:10:00 Bake/Cook time: 0:00:00 Calories: 112 Fat: 12 grams Protein: 0 grams Carbohydrates: 2 grams Fiber: 0 grams Net Carbs: 2 grams 1 lemon 1/2 pound black olives 1/2 teaspoon fennel seeds 1 garlic clove, thinly sliced 1/4 cup extra virgin olive oil 1. Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife. 2. Mix all ingredients 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. Marinating the olives for one hour gives them time to absorb the flavors of lemon and herbs. A deep green, fruity olive oil works best for this recipe. Atkins - Black Olives with Lemon and Fennel Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________