Directions:
- Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin.
- Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a dish towel).
- Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.91 Kcal (1310 kJ) | ||
| Calories from fat | 310.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.5g | 53% | |
|---|---|---|---|
| Sodium | 663.31mg | 28% | |
| Potassium | 40.45mg | 1% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 413.44 Kcal (1731 kJ) | ||
| Calories from fat | 410.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.58g | 53% | |
|---|---|---|---|
| Sodium | 876.41mg | 28% | |
| Potassium | 53.45mg | 1% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 2.01g | 6% | |
| Protein | 0.8g | 1% | |
| Vitamin C | 4.2mg | 5% | |
| Iron | 0.5mg | 2% | |
| Calcium | 40.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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