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Mediterranean Garlic Hot Pepper Olives

Western.Chefs's picture
Ingredients
  Extra virgin olive oil 1 Cup (16 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Garlic 12 Clove (60 gm), thinly sliced
  Fennel seeds 1 Tablespoon
  Hot pepper flakes 2 Teaspoon
  Grated orange zest 1 Tablespoon
  Kalamata/Ripe green olives 2 1⁄2 Cup (40 tbs), oil cured
Directions

Combine the olive oil, vinegar, garlic, fennel seeds, hot pepper flakes, and orange zest in a large bowl; mix well.
Add the olives and let stand at room temperature for 2 hours, stirring from time to time.
Serve the drained olives at room temperature, or cover, undrained, and refrigerate up to 1 month.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Vegan, Vegetarian
Ingredient: 
Olive
Preparation Time: 
120 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3425 Calories from Fat 3250

% Daily Value*

Total Fat 355 g545.4%

Saturated Fat 15.7 g78.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3846.4 mg160.3%

Total Carbohydrates 65 g21.5%

Dietary Fiber 12.6 g50.2%

Sugars 1.6 g

Protein 8 g15.9%

Vitamin A 107.3% Vitamin C 83.3%

Calcium 33.7% Iron 37.9%

*Based on a 2000 Calorie diet

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Mediterranean Garlic Hot Pepper Olives Recipe