Artichoke and spinach spread on grain bun
Drain the artichoke hearts well in a sieve. Wash the spinach leaves thoroughly, drain and chop coarsely. Finely puree the artichoke hearts together with the...
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Self-marinated chili oregano olives
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Preparation time:
5 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
255
Calories
2 g
Carbohydrates
1 g
Protein
26 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Olives | 16 (80 g) |
 | Lemon juice | 1 Teaspoon |
 | Chili flakes | 1 Knife tip(s) |
 | Oregano (fresh) | ½ Teaspoon |
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Preparation:
Step 1:
Wash the fresh oregano well, drain and chop finely. Now mix everything together with the rest of the ingredients well and let it steep briefly (if you have more time or want to prepare it, you can also let it steep overnight in the refrigerator). Arrange and enjoy. Tip - The olives can be kept in the refrigerator for about 1-2 weeks.
Macronutrient distribution:
The recipe Self-marinated chili oregano olives is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Refrigerator
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