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Ingredients
US|METRIC
3 SERVINGS
- 4 oz. cerignola (Castelvetrano, or other fruity green olives, rinsed and dried then pitted and roughly chopped, no favorites, but I use Merrill's knive method for pitting)
- 1/2 cup dried plum
- 10 olives
- 1 clove garlic (finely minced)
- 2 tsp. orange zest (orange reserved for juice and garnish, I used a Cara Cara orange, optional)
- 1/2 tsp. dried oregano
- 1/2 tsp. ground coriander
- 1 Tbsp. juice (squeezed from the orange)
- 1 Tbsp. olive oil (best quality)
- 1 pinch salt
- black pepper (couple of grinds of, or grains of paradise if you have them)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium820mg34% |
| Potassium130mg4% |
| Protein1g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C8% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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