PLACE olives in a bowl
QUARTER orange and add to olives.
IN SMALL SAUCEPAN, combine olive oil, garlic, corriander seeds, bay leaves and chile.
COOK until fragrant and arlic begins to bown (About 20 minutes)
REMOVE from heat and let steep for 1 hour.
POUR oil mixture over olives and stir to coat.
MARINATE at room temperature for 2 hours or cover and chill up to 4 days.
BRING to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (70g)|
|Recipe Makes: 2 C Servings|
|Calories from Fat: 234 (89%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 3.9mg||0 %|
|Potassium 129.1mg||3 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 5.7g|
|Protein 1g||1 %|
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: 262
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