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Suggest a better descriptionPress each olive between fingers so marinade will penetrate. Place olives in at least a quart-sized jar with top and layer all ingredients except oil as you go. Pour in enough oil to cover, cover with lid and shake well. Refrigerate 3-4 days, shaking jar several times. Remove garlic if olives are to be saved for several weeks. If desired, more olives and garlic can be added to mixture. Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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Serving Size: 1 Cup (219g) | ||
Recipe Makes: 2 | ||
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Calories: 421 | ||
Calories from Fat: 376 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.8g | 56 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 30.3g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1432.3mg | 49 % | |
Potassium 178.7mg | 5 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 8.8g | ||
Protein 2.4g | 3 % | |
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: 421
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