Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
157
Calories
2g
Protein
15g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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
- =
- 1 jar mixed olives
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped parsley
- 1/2 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil
- 2-3 tablespoons fresh lemon juice
- =
Directions
1
Firstly, tip the contents out of the jar and thoroughly drain the olives. Put them in cold water overnight in a cool place so any extra flavor is removed.
2
Drain the olives again and mix the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice together with the olives.
3
Put the olives and the marinade back into the jar and refrigerate for at least a week before opening again.
Recipe sourced from
fandom