Directions:
- Shake oil, vinegar, lemon juice, garlic, and peppercorns in large, tightly covered jar.
- Add olives; cover & shake to coat olives evenly with liquid.
- Refrigerate at least 8 hours; tipping jar occasionally to distribute marinade.
- Approximately 5 hours prior to serving, wash & drain tomatoes.
- Cut each in half and add to marinade in jar.
- Shake to coat.
- To serve, remove vegetables with slotted spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2168.25 Kcal (9078 kJ) | ||
| Calories from fat | 2071.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 230.13g | 354% | |
|---|---|---|---|
| Sodium | 7078.73mg | 295% | |
| Potassium | 951.05mg | 20% | |
| Total Carbs | 34.1g | 11% | |
| Sugars | 14.02g | 56% | |
| Dietary Fiber | 16.77g | 67% | |
| Protein | 8.06g | 16% | |
| Vitamin C | 50.5mg | 84% | |
| Iron | 1.8mg | 10% | |
| Calcium | 287.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 220.68 Kcal (924 kJ) | ||
| Calories from fat | 210.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.42g | 354% | |
|---|---|---|---|
| Sodium | 720.45mg | 295% | |
| Potassium | 96.8mg | 20% | |
| Total Carbs | 3.47g | 11% | |
| Sugars | 1.43g | 56% | |
| Dietary Fiber | 1.71g | 67% | |
| Protein | 0.82g | 16% | |
| Vitamin C | 5.1mg | 84% | |
| Iron | 0.2mg | 10% | |
| Calcium | 29.2mg | 29% | |
* 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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