Belly Full · by Amy Flanigan
Olive Salad
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 1%
CARBS 7G20% OF CAL
1G FIBER1G OTHER5G TOTAL SUGAR
FAT 11G79% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty condiment of olives, capers, and giardiniera mixed with vinegar and oil. Bright and briny, it tops muffulettas, pizzas, salads, and crackers for instant flavor.
condimentamericandairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 ounce jar Giardiniera (, drained and diced, or store bought)
- ¼ cup kalamata olives (, drained and diced)
- ¼ cup pepperoncini peppers (, drained and diced)
- 5 marinated cocktail onions (, drained and diced)
- 1 tbsp capers (, drained)
- ¼ tsp ground black pepper
- 2 tbsp red wine vinegar
- ¼ cup olive oil
- 2 tbsp canola oil
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 1%
CARBS 7G20% OF CAL
1G FIBER1G OTHER5G TOTAL SUGAR
FAT 11G79% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 852mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 19mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.