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Ingredientes
- 4 ounce (110 g) pitted brine-cured black olives, minced
- 4 ounce (110 g) pitted brine-cured green olives, minced
- 1/4 c. (60 ml) red wine vinegar
- 1/4 c. (60 ml) extra virgin olive oil
- 1 Tbsp. (15 ml) finely minced fennel leaves
- 1 Tbsp. (15 ml) finely minced cilantro (coriander)
- 1 Tbsp. (15 ml) finely minced fresh mint
Direcciones
- Combine all ingredients and chill for at least 2 hrs (the flavor improves with time).
- Serve with sliced French or possibly Italian bread or possibly crackers.
- Serves 4 to 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 121 | 97% |
| Total Fat 13.7g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 14mg | 0% |
| Total Carbs 0.17g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.04g | 0% |
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