Of which 0.3 g sugars and 1.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (olive oil) · Vitamin C (lemon)
Allergens none
Olives marinated in olive oil, garlic and thyme
They marinate in 15 minutes but are even better the next day.
Ingredients
- 150 g (5½ oz) Portuguese olives (galega or cracked)
- 2 cloves garlic, sliced (6 g)
- 3 sprigs fresh thyme (2 g)
- 1 bay leaf (1 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- ½ lemon, zest and juice (10 g)
Method
- Drain the olives well.
- In a bowl, combine the olives with the sliced garlic, thyme, bay leaf, olive oil, and the lemon zest and juice.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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