1 No.s boiled peeled and seeded red bell pepper, sliced thinly
2 No.s lemons thinly sliced halved
0.25 teaspoon dry thyme leaves
0.25 teaspoon dry basil
0.25 teaspoon dry fennel seeds ground
0.5 teaspoon coriander seeds cracked lightly
0.5 teaspoon whole peppercorns cracked lightly
2 No.s bay leaves
1 No.s red chili
Extra virgin olive oil
Directions : Aceituna Recipe
STEP 1.Place all ingredients in an exceedingly bowl except the vegetable oil and blend well. Transfer to a 1-cup conserving jar and pour over enough oil to hide.
STEP 2.Seal and put aside at temperature in an exceedingly cabinet or protected against natural lightweight, for five to seven days before exploitation.
STEP 3.If you store the marinade within the icebox, the oil can become cloudy.
STEP 4.However it clears once more because it returns to temperature.
Nutrition value
69
calories per serving
2 g Fat4 g Protein11 g Carbs9 g FiberOther
Current Totals
2 g Fat
4 g Protein
11 g Carbs
9 g Fiber
MacroNutrients
Carbs
11 g
Protein
4 g
Fiber
9 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
124 mg
Iron
5 mg
Vitamin A
724 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
95 mcg
Vitamin B12
0 mcg
Vitamin C
185 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
56 mg
Manganese
1 mg
Phosphorus
75 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
