Stuffed Ripe Olives
|Green onions||20 (Slender Variety)|
|Canned pitted ripe olives||6 Ounce (1 Can, 6 Ounce Drained Weight, Extra Large)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Minced parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Grated parmesan cheese||2 Tablespoon|
Cut each onion into 2 or 3 pieces about 1-1/2 inches long.
With a sharp knife, make several 1/2-inch lengthwise cuts through 1 end of each piece of onion.
Insert uncut end of onion into pitted olive.
Cut end will open like a fan.
Place onion-stuffed olives in an 8-inch, round cake pan; set aside.
In a small bowl, combine remaining ingredients; pour over olives.
Cover and refrigerate for 6 hours or overnight.
Drain before serving.
Serving size: Complete recipe
Calories 1136 Calories from Fat 947
% Daily Value*
Total Fat 110 g169.2%
Saturated Fat 14.8 g73.9%
Trans Fat 0 g
Cholesterol 26.4 mg8.8%
Sodium 2227.4 mg92.8%
Total Carbohydrates 31 g10.4%
Dietary Fiber 9.2 g36.6%
Sugars 6.2 g
Protein 17 g33.8%
Vitamin A 220% Vitamin C 241.3%
Calcium 51.2% Iron 33.1%
*Based on a 2000 Calorie diet