Gourmet Olives And Tomatoes Recipe
Ingredients
| Salad oil | 3⁄4 Cup (12 tbs) | |
| Vinegar | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 3 Clove (15 gm), minced | |
| Peppercorns | 10 , crushed | |
| Ripe olives | 1 Pound, drained | |
| Cherry tomatoes | 1 Pint |
Nutrition Facts
Serving size
Calories 431 Calories from Fat 378
% Daily Value*
Total Fat 43 g66.5%
Saturated Fat 2.8 g14.2%
Trans Fat 0.6 g
Cholesterol 0 mg
Sodium 836.9 mg34.9%
Total Carbohydrates 12 g3.9%
Dietary Fiber 3.7 g14.9%
Sugars 3.1 g
Protein 2 g3.4%
Vitamin A 18.6% Vitamin C 31.6%
Calcium 10.1% Iron 16.9%
*Based on a 2000 Calorie diet
Directions
Add olives; cover and shake to coat olives evenly with liquid.
Refrigerate at least 8 hours, tipping jar occasionally to distribute marinade.
About 5 hours before serving, wash tomatoes and drain.
Cut each in half; add to marinade in jar.
To serve, remove vegetables with slotted spoon.
Chef
