Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
268
Calories
4g
Protein
16g
Fat
33g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 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 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon ground cardamom
- pinch crushed red pepper flakes
- pinch nutmeg
- pinch cinnamon
- 1 tablespoon olive oil
- 225g green olives
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 3 garlic cloves, crushed
- =
Directions
1
Heat the olive oil in a small pan and mix it together spices for about 2 minutes.
2
Remove the mixture from the heat and add the olives. Stir to make sure that the olives are all coated.
3
Stir in the remaining ingredients before putting it into a bowl. Cover it and refrigerate for between 4 hours and 3 weeks.
4
Drain the olives before serving and serve at room temperature.
Recipe sourced from
fandom