6 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
  • Coarse salt and freshly ground pepper
Nutrition
193
10% daily value
6 servings
                                       
                                            low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

33% 21

Saturated

15% 3

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 2

Carbs

1% 2

Carbs (net)

- 1

Fiber

4% 1

Sugars

- 0

Sugars, added

- 0

Protein

1% 1

Cholesterol

- 0

Sodium

13% 317

Calcium

3% 27

Magnesium

2% 8

Potassium

2% 69

Iron

5% 1

Zinc

1% 0

Phosphorus

1% 7

Vitamin A

5% 47

Vitamin C

22% 13

Thiamin (B1)

1% 0

Riboflavin (B2)

1% 0

Niacin (B3)

1% 0

Vitamin B6

1% 0

Folate equivalent (total)

4% 16

Folate (food)

- 16

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

17% 3

Vitamin K

219% 175
Comments
 
×