Directions:
- In a nonreactive saucepan combine olives with pits, peppers, vinegar and water. Bring to a boil and simmer for 30 minutes. Cool to room temperature and store, refrigerated, in an airtight container. Stuff pitted olives and serve on a decorative plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4787.49 Kcal (20044 kJ) | ||
| Calories from fat | 3278.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 364.28g | 560% | |
|---|---|---|---|
| Cholesterol | 291.12mg | 97% | |
| Sodium | 8906.87mg | 371% | |
| Potassium | 3391.34mg | 72% | |
| Total Carbs | 236.23g | 79% | |
| Sugars | 58.24g | 233% | |
| Dietary Fiber | 72.88g | 292% | |
| Protein | 186.26g | 373% | |
| Vitamin C | 64.1mg | 107% | |
| Iron | 19.2mg | 107% | |
| Calcium | 2554.7mg | 255% | |
| Amount Per 100 g | |||
| Calories | 100.44 Kcal (421 kJ) | ||
| Calories from fat | 68.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 560% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 97% | |
| Sodium | 186.86mg | 371% | |
| Potassium | 71.15mg | 72% | |
| Total Carbs | 4.96g | 79% | |
| Sugars | 1.22g | 233% | |
| Dietary Fiber | 1.53g | 292% | |
| Protein | 3.91g | 373% | |
| Vitamin C | 1.3mg | 107% | |
| Iron | 0.4mg | 107% | |
| Calcium | 53.6mg | 255% | |
* 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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