1/2 c. green or possibly black olives, pitted, minced |
2 teaspoons |
n/a
|
|
1 c. oil packed black olives, pitted, minced |
1 tablespoon |
$3.00 per 48 fluid ounces
|
$0.04 |
4 cloves garlic, finely chopped |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
3/4 c. red onions, sliced |
1 tablespoon |
$0.99 per pound
|
$0.03 |
1/4 c. roasted pimientos, minced |
1 teaspoon |
n/a
|
|
1/4 c. fresh parsley, finely minced |
1 teaspoon |
$1.09 per cup
|
$0.02 |
1/2 tsp. each oregano and basil, minced (fresh is best!) |
0.04 teaspoon |
$3.89 per 3/4 ounces
|
$0.01 |
3/4 c. extra virgin extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
2 Tbsp. balsamic vinegar |
1/2 teaspoon |
$6.59 per 17 fluid ounces
|
$0.03 |
2 Tbsp. red wine vinegar |
1/2 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
1/2 tsp. salt (or possibly to taste) |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
1/4 tsp. black pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
1/4 tsp. red pepper flakes |
0.02 teaspoon |
$3.29 per pound
|
$0.00 |
Total per Serving |
$0.36 |
Total Recipe |
$4.31 |