Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 > This sounds odd, but it's delicious and unusual! Not so odd! LOL Oranges and black olives go splendidly together - I've had salads like this in the past, and I have also had a first-course/appetizer of pasta that was composed of long pasta, orange zest and a scattering of halved or whole black olives with a smidge of olive oil. Delicious - sets the tastebuds alive and raring to go! Watch out when using olives, though - there's fat in them thar beauties. My kalamata container from the supermarket (alas!) says 15 calories per olive too. Calculating the fat is a tad tricky, because packaging loves to put it in percentage per volume, which is just silly most of the time. Still, the count is around 5 g fat for 10 medium ripe olives. The proportion of fats to the whole dish is a bit over the top for this list, I'd say, but . . . I'd go for as few olives here as possible, perhaps reducing the number per person in this recipe. Perhaps by slicing say half of them and just leaving a couple whole you could scatter the wonderful flavour throughout and yet shave off a few g. of the fat (and calories - and salt, if that's a consideration) so that you can use it elsewhere in your menu? Every little bit helps! Just a thought. Thanks for reminding me of sunny days in Italy! Best love, Pat Quote Link to comment Share on other sites More sharing options...
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