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Continued: Recipes: black-themed Halloween party

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  • Last update: October 23, 2013 - 2:04 PM

Nutrition information per each of 8 servings:

Calories 130 Fat 7 g Sodium 150 mg Saturated fat 1 g

Carbohydrates 14 g Calcium 34 mg

Protein 4 g Cholesterol 47 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 1½ fat.

SEASONED OLIVES

Serves 6 to 8.

Note: A recipe from the new “Lidia’s Commonsense Italian Cooking” (Knopf, $35) by Lidia Matticchio Bastianich.

1 lb. brine-cured unpitted olives

• Zest and juice of 1 large orange

• 3 garlic cloves, crushed

• 1/2 tsp. ground fennel seed

Pinch of crushed red pepper flakes

• 2 tbsp. extra-virgin olive oil

Directions

In a large bowl, toss together olives, orange zest and juice, garlic, fennel seed, red pepper flakes and olive oil. Pack olives into a glass jar; marinate in the refrigerator 3 to 4 days. Remove garlic; serve. Olives will keep for several weeks in the refrigerator.

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