Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Coriander | not in our table | 0 |
| Peppermint | 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 pound small to medium brine-cured green olives (preferably cracked)*
- 1/4 cup chopped fresh coriander
- 3 tablespoons chopped fresh mint leaves
- peel of 1/2 preserved lemon, cut into julienne strips, plus 3 tablespoons preserved lemon juice to taste
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon ground coriander
- a pinch dried red hot pepper flakes
Directions
If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
Serve olives at room temperature.
Makes about 3 cups.
Category:Tunisian Recipes
Category:Tunisian Snacks