Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
291
Calories
4g
Protein
16g
Fat
38g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
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
- 1/2 cup pitted Kalamata olives, minced
- 1 tablespoon capers, rinsed, dried, and minced
- 2 tablespoons fresh thyme leaves, minced
- 1 garlic clove, minced
- 1 red bell pepper, minced
- 1 green bell pepper, minced
- 1 small red onion, minced
- 1/2 teaspoon grated orange zest
- 1 teaspoon crushed red pepper flakes
- Coarse salt and freshly ground black pepper
- 1 cup extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes