9 Ingredients
  • 2 cups green olives (with pits) in brine (10 ounces), such as picholine or Cerignola, lightly smashed to crack open slightly
  • 2 cups green olives (with pits) in brine (10 ounces), such as picholine or Cerignola, lightly smashed to crack open slightly
  • 4 garlic cloves, sliced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons tomato paste
  • 1/3 cup water
  • 2 teaspoons harissa (North African spice paste)
  • 3 (4-to 5-inch) thyme sprigs
  • 2 thin lemon slices
Nutrition
613
31% daily value
2 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

98% 64

Saturated

43% 9

Trans

- 0

Monounsaturated

- 47

Polyunsaturated

- 6

Carbs

5% 16

Carbs (net)

- 6

Fiber

39% 10

Sugars

- 3

Sugars, added

- 0

Protein

7% 4

Cholesterol

- 0

Sodium

157% 3779

Calcium

17% 165

Magnesium

10% 41

Potassium

8% 272

Iron

14% 3

Zinc

2% 0

Phosphorus

5% 33

Vitamin A

7% 64

Vitamin C

45% 27

Thiamin (B1)

5% 0

Riboflavin (B2)

4% 0

Niacin (B3)

5% 1

Vitamin B6

10% 0

Folate equivalent (total)

3% 14

Folate (food)

- 14

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

67% 13

Vitamin K

26% 21
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