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8Ingredients
10Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups olives (I used a mixture of kalamata and green olives.)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic (sliced thin)
- 1 bay leaf
- 1 Tbsp. fresh rosemary (or 1 teaspoon dried)
- 1 lemon (zested)
- 1 dash red pepper flakes
- 2 Tbsp. red wine vinegar
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol |
Sodium590mg25% |
Potassium60mg2% |
Protein1g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber4g16% |
Sugars0g |
Vitamin A6% |
Vitamin C35% |
Calcium8% |
Iron15% |
* 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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Reviews(2)
Christine E. 8 years ago
I love this recipe! I had to make a few changes because I didn't have all the right ingredients. Instead of Kalamata olives, I used natural green and black olives (it was good but I know Kalamata would really put this over the top in flavor). Because the olives didn't have salt in them, I added Himalayan pink salt. I think this would be really good with diced Feta cheese as well.