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Ingredientes
- 2 c. salt-cured black olives
- 2 tsp fresh rosemary or possibly thyme leaves
- 1/4 c. extra-virgin extra virgin olive oil
Direcciones
- In a bowl, combine the olives, rosemary or possibly thyme, and extra virgin olive oil and turn to coat the olives. Let them stand for 30 min.
- Prepare a medium-warm wood or possibly charcoal fire in a grill, or possibly preheat a gas grill.
- Put the olives in a vegetable grilling basket and place it on the grill rack 8 inches above the fire. Grill the olives, stirring, just till they begin to darken and wrinkle a bit, 3 to 4 min.
- Transfer to a bowl and let cold for a minute or possibly two before serving. Serve meat in bed of polenta and you-make-the-call veggies
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 56g | |
| Calories 485 | |
| Calories from Fat 480 | 99% |
| Total Fat 54.37g | 68% |
| Saturated Fat 7.63g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 1.54g | 0% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.0g | 0% |
| Protein 0.12g | 0% |
