Directions:
- Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives, then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.
- Place the almonds in a small decorative serving dish.
- Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika, salt, and pepper. (If you season them up too soon, the paprika will blacken and become bitter.).
- Place the chick peas in a small serving bowl.
- Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and chick peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.14 Kcal (2622 kJ) | ||
| Calories from fat | 526.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.54g | 90% | |
|---|---|---|---|
| Sodium | 2321.24mg | 97% | |
| Potassium | 75.43mg | 2% | |
| Total Carbs | 17.38g | 6% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 10.19g | 41% | |
| Protein | 16.59g | 33% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 280.1mg | 28% | |
| Amount Per 100 g | |||
| Calories | 329.23 Kcal (1378 kJ) | ||
| Calories from fat | 277.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.78g | 90% | |
|---|---|---|---|
| Sodium | 1220.53mg | 97% | |
| Potassium | 39.66mg | 2% | |
| Total Carbs | 9.14g | 6% | |
| Sugars | 1.77g | 13% | |
| Dietary Fiber | 5.36g | 41% | |
| Protein | 8.72g | 33% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.2mg | 13% | |
| Calcium | 147.3mg | 28% | |
* 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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