Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
167
Calories
2g
Protein
15g
Fat
10g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 cup drained pimiento stuffed green olives coarsely chopped
- 4 cloves garlic finely chopped
- 2 ribs celery finely chopped
- 1 tablespoon extra virgin olive oil
- 2 teaspoons red wine vinegar
- ½ teaspoon grated lemon zest
- ¼ teaspoon dried oregano
- ¼ teaspoon hot red pepper flakes
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper to taste
Directions
1
Combine all ingredients in a bowl and toss to combine.
2
Refrigerate covered for at least 2 hours before serving at room temperature.
Recipe sourced from
fandom