Photo: Anna Pelzer
Olive Salad
10 ingredients
Makes 1 jar
openrecipes
A great stock item, keep it in a jar in the fridge for months, if you can make it last that long! Designed for the New Orleans Muffelata sandwich of toasted bun, ham, salami and mozerella, or pretty much anything else you want to add it to!
Estimated Nutrition (whole recipe, rough)
187
Calories
3g
Protein
15g
Fat
15g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 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
- 1/2 jar green pimiento stuffed olives
- 1/2 jar black stoneless olives
- 2-3 tsps capers
- 3-4 sun dried tomatoes in oil
- 3-4 chopped pieces roasted peppers in oil
- 2 sticks of celery, broken into pieces
- 1 garlic clove
- 2 tbsps olive oil
- 2 tsps lemon juice
- 1 tsp oregano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes