Try this Colleen Mcglynns Marinated Dry-Cured Olives recipe, or contribute your own.
Suggest a better descriptionFormer restaurant chef McGlynn and her husband Ridgely Evers produce olive oil from their 4,500 trees in Healdsburg. McGlynn likes to marinate dry-cured olives, blanching them first to remove some of their salt. INSTRUCTIONS: Bring a medium pot of water to a boil over high heat. Add the olives and simmer for 15 seconds, then drain well. Place all remaining ingredients in a saucepan over low heat. When the mixture is warm, remove from heat. Add the olives and toss. If the olives need more acidity, add lemon juice or a splash of red wine vinegar. Let marinate for a few hours at room temperature before serving. Refrigerate for longer keeping, but bring to room temperature before serving. Yields 1 quart. ?1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1441 | ||
Calories from Fat: 1441 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.2g | 216 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 118.2g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.3mg | 0 % | |
Potassium 51.1mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1g | ||
Protein 0.3g | 0 % | |
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: 1441
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