8 Ingredients
  • 1 small orange
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 2 1/2 cups assorted brine-cured unpitted olives, such as Niçoise, Picholine, Kalamata, and Castelvetrano, drained
  • Leaves and tender stems from 5 to 6 thyme sprigs
  • 1/8 teaspoon red chile flakes
  • 3/4 teaspoon fennel seeds, lightly crushed
  • 1 tablespoon sherry vinegar
Nutrition
380
19% daily value
2 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

56% 36

Saturated

25% 5

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 4

Carbs

5% 16

Carbs (net)

- 10

Fiber

25% 6

Sugars

- 5

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

46% 1104

Calcium

16% 164

Magnesium

4% 14

Potassium

3% 120

Iron

29% 5

Zinc

3% 0

Phosphorus

3% 18

Vitamin A

4% 38

Vitamin C

46% 28

Thiamin (B1)

4% 0

Riboflavin (B2)

1% 0

Niacin (B3)

1% 0

Vitamin B6

3% 0

Folate equivalent (total)

4% 15

Folate (food)

- 15

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

28% 6

Vitamin K

18% 14
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