Directions:
- Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours.
- In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade.
- Allow to sit in a cool dry place for 1 day. Place in the refrigerator for another day or 2 before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1730.46 Kcal (7245 kJ) | ||
| Calories from fat | 1678.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 186.45g | 287% | |
|---|---|---|---|
| Sodium | 7062.2mg | 294% | |
| Potassium | 309.58mg | 7% | |
| Total Carbs | 24.88g | 8% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 15.62g | 62% | |
| Protein | 5.44g | 11% | |
| Vitamin C | 34mg | 57% | |
| Iron | 0.9mg | 5% | |
| Calcium | 263.1mg | 26% | |
| Amount Per 100 g | |||
| Calories | 266.2 Kcal (1115 kJ) | ||
| Calories from fat | 258.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.68g | 287% | |
|---|---|---|---|
| Sodium | 1086.41mg | 294% | |
| Potassium | 47.62mg | 7% | |
| Total Carbs | 3.83g | 8% | |
| Sugars | 0.98g | 26% | |
| Dietary Fiber | 2.4g | 62% | |
| Protein | 0.84g | 11% | |
| Vitamin C | 5.2mg | 57% | |
| Iron | 0.1mg | 5% | |
| Calcium | 40.5mg | 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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