Directions:
- Place cumin seeds in a small dry skillet, and cook over medium heat, stirring constantly, about 3 minutes or until lightly toasted and fragrant. Transfer to a small plate; cool. Crush cumin seeds in mortar and pestle. (Or place in a heavy-duty zip-top bag, and crush with a rolling pin.)
- Combine cumin, olives, and next 5 ingredients in a shallow airtight container, stirring to coat. Cover and refrigerate at least 24 hours or up to 1 week, stirring occasionally. Bring to room temperature before serving. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 889.97 Kcal (3726 kJ) | ||
| Calories from fat | 641.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.27g | 110% | |
|---|---|---|---|
| Sodium | 7367.88mg | 307% | |
| Potassium | 290.34mg | 6% | |
| Total Carbs | 73.45g | 24% | |
| Sugars | 57.36g | 229% | |
| Dietary Fiber | 14.47g | 58% | |
| Protein | 4.96g | 10% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 0.8mg | 4% | |
| Calcium | 264.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 154.91 Kcal (649 kJ) | ||
| Calories from fat | 111.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.41g | 110% | |
|---|---|---|---|
| Sodium | 1282.48mg | 307% | |
| Potassium | 50.54mg | 6% | |
| Total Carbs | 12.79g | 24% | |
| Sugars | 9.98g | 229% | |
| Dietary Fiber | 2.52g | 58% | |
| Protein | 0.86g | 10% | |
| Vitamin C | 2.4mg | 23% | |
| Iron | 0.1mg | 4% | |
| Calcium | 46.1mg | 26% | |
* 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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