Nutritional Info

Nutrition Facts

Serving Size 1 (19g)

Calories 44
Calories from Fat 40 (92%)
Amount Per Serving %DIV
Total Fat 4.5g 7%
Saturated Fat 0.7g 4%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 425.9mg 19%
Potassium 7.4mg 0%
Total Carbohydrate 0.9g 0%
Dietary Fiber 0.5g 2%
Sugars 0.1g
Protein 0.4g 1%

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Recipe Description
For the greatest appeal, combine 2 or 3 different kinds and colors of unpitted olives, such as kalamata, manzanilla and other favorites.  Imported black olives have more character than domestic ones.
Prep time
24 hr 20 min
Cook time
8 min
Ready In
24 hr 28 min


Serves Tool

Serves To:USMetric
4 Drop(dr)  red tabasco sauce
1 Teaspoon(t)  orange zest, coarsely grated
10   capers
2 Clove(clv)  garlic, thinly sliced
8   black peppercorns
1   bay leaf
1/4 Teaspoon(t)  anise seeds, lightly cracked
1/4 Teaspoon(t)  cumin seeds, lightly cracked
1 Cup(c)  assorted unpitted olives
2 Tablespoon(T)  full flavored olive oil


Rinse olives under cold water and pat dry.  With tip of a sharp knife cut 2 or 3 small slits through to the pit in each olive.  In a small saucepan over low heat, heat olive oil, add cumin and anise seeds, bay leaf, peppercorns and garlic.  Cook until garlic softens, about 3 to 4 minutes.  Add capers, Tabasco, orange zest and olives.  Stir briefly, remove from heat and cool to room temperature.  Cover tightly and refrigerate for several hours or overnight.  Just before serving, place olive mixture in a small saucepan over low heat and heat until warm to touch.  Remove bay leaf, pour into a serving bowl and serve immediately.

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