Look for unseasoned brined green and black olives in the deli section at your grocery store for this simple appetizer.
- Portion size 875 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
In small skillet, toast cumin seeds over medium heat until fragrant and beginning to jiggle in pan, about 2 minutes. Transfer to bowl or large jar.
Add green and black olives, garlic, oil, vinegar, orange rind, oregano and hot pepper flakes; mix well. Cover and refrigerate for 3 days, mixing each day. (Make-ahead: Refrigerate for up to 1 week.) Let come to room temperature before serving.
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 265 mg
- Protein trace
- Calories 37.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 4.0
- Calcium 1.0
- Vitamin A 1.0
