Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
3
Low
Nutrition per serving
Calories273.5 kcal (14%)
Total Fat24.3 g (35%)
Carbs10.3 g (4%)
Sugars2.7 g (3%)
Protein0.4 g (1%)
Sodium1201.7 mg (60%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Halve and thinly slice 1/2 of each lemon and orange, saving the other 1/2 for juicing
Step 2
Warm the olive oil in a small pot over medium heat. Add the chiles, lemon and orange slices, and grapefruit peel. Let sizzle a minute or two, then add the olives.
Step 3
Reduce heat to the lowest possible setting and let the olives hang out here for anywhere from 10 minutes to 1 hour, stirring every so often. If your stove is the kind that can never really get that low, you might want to top it off at 30 minutes.
Step 4
Let the olives cool to room temperature in the pot and then add the orange and lemon juice from the other halves. Serve with peels and all, making sure to add a little dich for the olive pits.
Step 5
DO AHEAD: Olives can be made up to a month in advance, covered and refrigerated, and reheated just before serving.
Notes
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Go-to
Under 30 minutes
