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Picture of Feta-Stuffed Marinated Olives
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1660 kcal 83 %
  • Fat 176 g 271 %
  • Saturated 30 g 151 %
  • Carbs 23 g 8 %
  • Fiber 6 g 26 %
  • Protein 9 g 19 %
  • Cholesterol 38 mg 13 %
  • Sodium 1980 mg 83 %
  • Calcium 447 mg 45 %
  • Magnesium 40 mg 10 %
  • Potassium 251 mg 5 %
  • Iron 15 mg 84 %
  • Zinc 2 mg 18 %
  • Phosphorus 185 mg 26 %
  • Vitamin A 133 µg 15 %
  • Vitamin C 67 mg 75 %
  • Thiamin (B1) 0 mg 11 %
  • Riboflavin (B2) 0 mg 31 %
  • Niacin (B3) 1 mg 6 %
  • Vitamin B6 0 mg 27 %
  • Folate equivalent (total) 40 µg 10 %
  • Vitamin B12 1 µg 30 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 25 mg 165 %
  • Vitamin K 219 µg 182 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Feta-Stuffed Marinated Olives

Ingredients

  • 1 small lemon
  • 2/3 cup olive oil
  • 1 fresh small red jalapeño chile (about 1 ounces), thinly sliced (about 3 tablespoons)
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
  • 1 ½ tablespoons za'atar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ ounces block feta cheese, cut into 25 (about 1- x 1/4- x 1/4-inch) sticks
  • 25 pitted large Castelvetrano olives (about 7 ounces)

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