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.
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|Serving Size: 1 recipe (292g)|
|Recipe Makes: 4|
|Calories from Fat: 404 (90%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 448
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