Black and Green Olives With Celery
Published November 8, 1997
- Total Time
- 5 minutes, plus standing time
- Rating
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Ingredients
1 cup Kalamata olives, pitted
1 cup cracked green olives, pitted
1 tender celery stalk, thinly sliced, leaves coarsely chopped
1 celery core (found at the base of the celery stalk), trimmed and thinly sliced
1 large garlic clove, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
Nutritional analysis per serving
4 grams carbs; 118 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 732 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all the ingredients in a shallow bowl and toss well. Cover for several hours, tossing from time to time, and serve. The olives may be prepared up to 2 weeks in advance and refrigerated; bring them to room temperature before serving.
Private Notes