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- 1 garlic clove
- 1 - 2 sprigs fresh oregano, leaves only, to taste
- 300 g pitted Kalamata olives
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- 20 - 30 g extra virgin olive oil, for covering tapenade
- per 50 gram
- 675 kJ / 160.5 kcal
- 1.2 g
- 1.5 g
- 16.3 g
- Saturated Fat
- 2.3 g
- 1.9 g
- 816 mg