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Ingredientes
- 1 x fennel bulb cored, and cut into 1/2" dice
- 12 x Gaeta olives pitted
- 1 Tbsp. roughly-minced Italian parsley
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. freshly-squeezed lemon juice
- 2 x garlic cloves chopped
- 1 tsp oregano Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a large, non-reactive bowl, combine the fennel, olives and parsley. Toss with the extra virgin olive oil, lemon juice, garlic and oregano. Season with salt and pepper to taste.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 6 servings | |
| Calories 70 | |
| Calories from Fat 60 | 86% |
| Total Fat 6.81g | 9% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 120mg | 3% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.01g | 0% |
| Protein 0.4g | 1% |
