Try this Italian Green Olive Salad recipe, or contribute your own.
Suggest a better descriptionAdapted from ``Mediterranean Cooking, by Paula Wolfert (revised edition, HarperCollins, 1994). INSTRUCTIONS: Rinse the olives under cold running water and drain. Gently crush each one with the side of a small cleaver. The skin and the pulp should tear, but do not break the pit. Finely chop together the celery, celery leaves, anchovies and capers. Place the olives in a mixing bowl; add the chopped aromatics, red pepper flakes and garlic. Add vinegar and enough oil to coat. Mix well. Let stand at room temperature for about 2 hours. Yields 2 cups. ?1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 239 | ||
Calories from Fat: 239 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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: 239
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