Use with Potato and Green Olive Stew.
Warm the garlic, paprika, and cayenne pepper in the olive oil for 3 minutes over low heat. Add the olives and cook for about 2 to 4 minutes longer. Remove from the heat. Add the lemon juice and zest and let cool. Put in sterilized jars.
You can keep these in the refrigerator for up to 7 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (292g) | ||
Recipe Makes: 4 | ||
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Calories: 448 | ||
Calories from Fat: 404 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.9g | 60 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 32.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3488.5mg | 120 % | |
Potassium 247.9mg | 7 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 8.6g | 35 % | |
Sugars, other 8.5g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 448
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