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    You are in: Home / Australian / Green Olive Relish Recipe
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    Green Olive Relish

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 24, 2007

      Zippy! I LOVE green olives, and I love lemon juice, but I'm not quite ready for THAT much lemon juice so added a few tablespoons of sugar to tone it down a hair. Used dried parsley and basil (couldn't find my frozen chopped basil in my newly rearranged freezer--now who would do such a thing as that?) would prefer fresh, but oh well. When you got it, you got it...when you don't -- punt! We'll be serving this on our "appetizer" buffet for Thanksgiving Day prior to the feast. Thanks for being a part of our celebration!!

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    • on February 18, 2007

      If you are a lover of extreme flavors then this is one to try and it only gets better (and stronger) with refrigeration time, I only used the juice of one lemon, and added in a small amount of fresh garlic, I love this recipe, thanks for sharing hon!...Kitten

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    • on January 11, 2007

      This recipe was lovely - I cut it in half and added a tablespoon of balsamic vinegar because it tasted like it was missing something. I wonder if it might be better with the saltier cured Greek or Italian olives as opposed to the plain old canned pitted green olives I used. I ate this relish with "Leek Fritters (Prassokeftedes)" - I think I'll eat the leftovers with salmon.

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    Nutritional Facts for Green Olive Relish

    Serving Size: 1 (815 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1642.9
     
    Calories from Fat 1531
    93%
    Total Fat 170.1 g
    261%
    Saturated Fat 21.5 g
    107%
    Cholesterol 0.0 mg
    0%
    Sodium 8318.2 mg
    346%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 31.3 g
    125%
    Sugars 4.5 g
    18%
    Protein 15.1 g
    30%

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