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Ingredientes
- 5 tbsp. sherry vinegar
- 1/4 c. yellow mustard seeds
- 1 teaspoon dry red pepper flakes
- 1 1/2 lbs. green olives, liquid removed (preferably imported)
- 1/4 c. extra virgin olive oil
Direcciones
- Mix first 3 ingredients in a large bowl. Let stand till mustard seeds absorb almost all the vinegar and soften, about 2 hrs. Add in olives and oil; toss to coat. (Can be prepared 3 days ahead). Cover and chill. Serve at room temperature. Yield: 4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 239 | 94% |
| Total Fat 26.79g | 33% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1883mg | 78% |
| Potassium 68mg | 2% |
| Total Carbs 4.97g | 1% |
| Dietary Fiber 4.1g | 14% |
| Sugars 0.72g | 0% |
| Protein 1.63g | 3% |
