Photo: Mae Mu
Orange and Rosemary Baked Olives
10 ingredients
25 min + 15 min
3 cups
openrecipes
"Low-carb, healthful snack choice which can be kept in the fridge for up to two weeks."
Estimated Nutrition (whole recipe, rough)
294
Calories
3g
Protein
15g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/2 cups whole mixed olives, drained
- 1/4 cup dry white wine
- 2 tablespoons fresh orange juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons chopped fresh oregano
- 4 teaspoons grated orange zest
- 1/4 teaspoon crushed red pepper flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
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By allrecipes ·
Recipe sourced from
openrecipes