Saut? Green Olives
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Heating mellows the big fat green olives.
Servings: 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per olive: about | - |
| cal | 17 |
| pro | trace |
| total fat | 2 g |
| sat. fat | trace |
| carb | trace |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 187 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
Suggested Recipes
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2 tbsp (25 mL) extra-virgin olive oil
1/4 cup (50 mL) finely chopped red onion
2 cloves garlic, minced
8 oz (250 g) large green olives (or 1 jar/375 mL, drained)
1 tbsp (15 mL) chopped fresh oregano
2 tbsp (25 mL) lemon juice
Lemon wedges
Preparation:
In skillet, heat olive oil over medium heat. Add onion and garlic; fry, stirring occasionally, until softened, about 3 minutes.
Add green olives and oregano; fry until olives are hot and well coated, about 3 minutes.
Stir in lemon juice; cook just until liquid evaporates, about 1 minute. Transfer to serving bowl.
Garnish with lemon wedges.
Add green olives and oregano; fry until olives are hot and well coated, about 3 minutes.
Stir in lemon juice; cook just until liquid evaporates, about 1 minute. Transfer to serving bowl.
Garnish with lemon wedges.
Source
Canadian Living Magazine: August 2006
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