Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
272
Calories
1g
Protein
28g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Olive | 1 large (4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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
- =
- Rind (yellow part only) from 2 lemons, peeled with a vegetable peeler and cut into 2 strips
- 1/2 pound green olives
- 1 teaspoon crumbled dried rosemary leaves
- 1 garlic clove, thinly sliced
- 1 bay leaf, broken into pieces
- 1/4 cup extra virgin olive oil
- =
Directions
1
1. Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife.
2
2. Mix rind strips, olives, rosemary, garlic, bay leaf and olive oil in a plastic container with a lid. Marinate for as long as possible, preferably 1 hour, for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks.
Recipe sourced from
fandom