Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
76
Calories
3g
Protein
2g
Fat
17g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| 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 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Seed | 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
- 2 cups (16 oz /450 g ) unpitted large green Spanish olives
- 7 cloves garlic , peeled and minced
- 2 bay leaves
- ½ medium lemon , sliced
- 1 teaspoon dried oregano
- 1 teaspoon ground fennel seeds
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin seeds
- ½ teaspoon dried rosemary
- ½ teaspoon Spanish paprika
- ½ teaspoon black pepper
Directions
1
Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them.
2
Place the olives in a sealable glass jar and add the remaining ingredients.
3
Fill the jar with water and shake well.
4
Marinate at room temperature for several days to a week.
5
Serve the olives with toasted almonds and fresh bread .
Recipe sourced from
wikibooks