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Herb Olives

the.instructor's picture
  Bay leaf 1
  Salad oil/Olive oil 1 Cup (16 tbs) (Add More, If Needed)
  Rosemary leaves 12
  Garlic 2 Clove (10 gm)
  Olives 2 Cup (32 tbs), unpitted (Ripe / Green)
  Dried red chilies 2 Small (Hot)
  Drained capers 2 Tablespoon
  Finely chopped celery 2 Tablespoon (Leaves)

Press each olive gently between a nutcracker or the fingers so the marinade can penetrate the olives.
Place olives in a jar, interspersed with all the ingredients except oil.
Pour in enough oil to cover olives.
Cover jar and shake well.
Refrigerate 3 or 4 days before using; shake jar several times during this time.
Remove garlic if olives are stored for any length of time.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2521 Calories from Fat 2378

% Daily Value*

Total Fat 263 g404.6%

Saturated Fat 11.3 g56.4%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 3661.6 mg152.6%

Total Carbohydrates 39 g13.1%

Dietary Fiber 19.3 g77.3%

Sugars 0.6 g

Protein 5 g9.5%

Vitamin A 56.9% Vitamin C 29.7%

Calcium 55.6% Iron 79.2%

*Based on a 2000 Calorie diet

Herb Olives Recipe