1. Make a slit through one side of the olive to allow the orange segment to be stuffed into it. Cut each orange segment in half and mix with the chilli and oregano and leave to marinade for an hour or so in the juice.
2. Next, carefully push a piece of orange into each olive with some oregano and chilli and leave them in the juice until required.
3. To serve, simply discard the juice - or better, use it for a salad dressing whisked together with some olive oil - and arrange on a plate.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (54%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 210.1mg||7 %|
|Potassium 64.9mg||2 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.1g|
|Protein 0.4g||1 %|
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Calories per serving: 35
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