7 Ingredients
  • 20 green olives, preferably Cerignola, pitted and coarsely chopped (1 cup)
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons white-wine vinegar
  • freshly ground pepper
  • coarse salt
Nutrition
1160
58% daily value
1 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

195% 127

Saturated

87% 17

Trans

- 0

Monounsaturated

- 93

Polyunsaturated

- 13

Carbs

3% 10

Carbs (net)

- 3

Fiber

26% 6

Sugars

- 1

Sugars, added

- 0

Protein

6% 3

Cholesterol

- 0

Sodium

79% 1905

Calcium

16% 160

Magnesium

11% 48

Potassium

9% 415

Iron

29% 5

Zinc

7% 1

Phosphorus

6% 45

Vitamin A

32% 284

Vitamin C

90% 81

Thiamin (B1)

7% 0

Riboflavin (B2)

6% 0

Niacin (B3)

7% 1

Vitamin B6

8% 0

Folate equivalent (total)

25% 99

Folate (food)

- 99

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

137% 21

Vitamin K

877% 1052
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