Marinated Olives
Marinated Olives - Aromatic Mediterranean-style olives—a juicy and savory snack!
Healthy, because
Even smarter
Nutritional values
This snack is as healthy as it could be. Whether you eat them with a little bit of wine or by themselves, the wonderfully spicy fruits provide plenty of valuable, unsaturated fatty acids that benefit the heart and circulation, while fennel and chili help with digestion.
If you pay particular attention to calories, you can still treat yourself to green olives, because they contain much less fat than the black variety.
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 Oranges
- 14 ozs large, green Olives (without pits)
- 1 garlic clove
- 1 small Red onion
- 1 red chili pepper
- 1 small Fennel bulb
- 1 tsp fennel seeds
- 2 stalks Basil
- 2 Tbsps olive oil (best quality)
- peppers
Kitchen utensils
Preparation steps
Halve and juice oranges. Boil 5 ounces of orange juice in a small pot over high heat for 3-4 minutes. Remove from heat and allow to cool.
Press olives with a broad knife back to crush slightly or cut with a small knife and place in a bowl.
Peel garlic and chop finely. Peel and cut onion into very thin strips. Rinse chile pepper, cut in half lengthwise, remove seeds and chop finely.
Clean fennel, remove core and cut off stalks. Cut the bulb into small cubes.
Lightly toast fennel seed in a pan. Remove from heat and crush in a mortar.
Rinse basil, pat dry and chop the leaves coarsely. Add all prepared ingredients to olives.
Pour orange juice reduction and olive oil onto olives and season with pepper. Coat olives thoroughly with the mixture, cover and marinate in refrigerator for 24-36 hours before serving.
