Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
144
Calories
1g
Protein
14g
Fat
4g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 6 oz can black pitted olives, drained
- 1/4 cup olive oil
- 2 tbs chopped oregano and basil
- 2 cloves garlic, minced
- 1 tbs balsamic vinegar
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
Directions
1
Combine all ingredients in a container with a tight fitting lid.
2
Cover, then shake to coat.
3
Refrigerate 2 hours, serve at room temp.
Recipe sourced from
fandom