Lemon Olive Tapas

730 mins (prep 10, cooking 720)
10 ingredients
4-6 servings
I love the lemon olives I can buy at Central Market in Shoreline, just north of Seattle. This recipe from Fine Cooking, #55 has more flavors involved but looks quite similar. Use oil- or brine-packed olives. (The lemons are for zest only, so after zesting, juice the lemons and save the juice for another use.)

Categories:  vegan , beginner-cook , food-gift , european , spanish , easy , vegetarian , vegetable , appetizer ,
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Serving Size (134.95 g)
Servings 4
Amount per Serving
Calories 203.91 Calories from Fat 177.3
% Daily Value *
Total Fat 19.7g 121.24%
Saturated Fat 2.68g 53.54%
Trans Fat 0.0 %
Cholesterol 0.3mg 0.4%
Sodium 1022.55mg 170.42%
Total Carbohydrate 7.97g 10.63%
Dietary Fiber 3.26 g 52.23%
Sugars 0.05 g %
Protein 1.44g 11.54%
Vitamin A 410.48IU% Vitamin C 2.84mg%
Calcium 124.29mg% Iron 4.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh thyme, dried red pepper flakes