Marinated Greek Olives With Grape Tomatoes And Feta Cheese

1. For the Olives- Combine all ingredients in a large resealable freezer bag.

2. Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.

3. For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.

4. Sprinkle with the oregano and pepper, tossing well.

5. Cover and let stand for 30 minutes at room temp.

6. Combine the olives with the feta and tomatoes, tossing well.

7. Serve.

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Nutrient	Quantity
Total fats	0.8178 g
Protein	23.5379 g
Carbohydrates	5.2768 g
Energy	123.6147 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0322 g
Water	106.7964 g
Aspartic acid	0.1054 g
Calcium, Ca	187.6329 mg
Lutein + zeaxanthin	664.7918 g
Fiber, total dietary	1.6328 g
Carotene, beta	593.7885 g
Niacin	1.5155 mg
Vitamin A, RAE	83.5093 g
Arginine	0.0635 g
Riboflavin	0.1981 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0097 g
Glutamic acid	0.119 g
Sodium, Na	85.2691 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0197 g
Total lipid (fat)	0.8178 g
Manganese, Mn	0.463 mg
Fructose	0.0166 g
Proline	0.0799 g
Fatty acids, total saturated 16:0	0.1385 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.0096 g
Choline, total	77.3261 mg
Sugars, total	0.3229 g
Serine	0.0394 g
Fatty acids, total saturated 10:0	0.0009 g
Fatty acids, total saturated 18:0	0.0567 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.241 mg
Selenium, Se	20.0788 g
Ash	1.896 g
Fatty acids, total saturated 18:1 undifferentiated	0.1385 g
Pantothenic acid	0.1312 mg
Phenylalanine	0.0423 g
Copper, Cu	0.3567 mg
Betaine	0.3027 mg
Thiamin	0.1639 mg
Retinol	34.0001 g
Methionine	0.0129 g
Iron, Fe	3.0133 mg
Carbohydrate, by difference	5.2768 g
Phosphorus, P	225.6132 mg
Folate, total	37.7548 g
Tocopherol, gamma	0.4555 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	0.46 g
Alanine	0.0493 g
Cholesterol	56.6668 mg
Valine	0.0555 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	0.0905 g
Glycine	0.0438 g
Carotene, alpha	0.5202 g
Glucose (dextrose)	0.0245 g
Fatty acids, total saturated 14:0	0.0039 g
Zinc, Zn	1.3818 mg
Isoleucine	0.0393 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	0.2623 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.0729 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	1104.7723 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	37.7548 g
Tryptophan	0.0124 g
Vitamin C, total ascorbic acid	19.3978 mg
Phytosterols	4.716 mg
Galactose	0.0049 g
Fatty acids, total polyunsaturated 18:1 c	0.022 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0283 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	197.1574 g
Fatty acids, total saturated	0.2134 g
Histidine	0.0189 g
Fatty acids, total monounsaturated	0.1587 g
Threonine	0.0321 g
Folate, food	37.7548 g
Cryptoxanthin, beta	1.5283 g
Vitamin E (alpha-tocopherol)	0.8701 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	36.853 mg
Lysine	0.0476 g
Potassium, K	397.1453 mg
Cystine	0.0098 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Garlic	2 cloves	8.94	1.9836	0.03
Extra virgin olive oil	1 cup	100.8669	0	0.5667
Lemon zest	1	100.8669	0	0.5667
Parsley	3 tablespoons	4.104	0.7216	0.0901
Oregano	3 tablespoons	2.65	0.6892	0.0428
black pepper	1 teaspoon	5.773	1.4708	0.075
kalamata olive	0.5	100.8669	0	0.5667
grape tomato	2 cups	100.8669	0	0.5667
red pepper flake	0.25 teaspoon	100.8669	0	0.5667
red onion	1	0	0	0
green olive	0.5	100.8669	0	0.5667
feta	1.75	0	0	0
thassos olive	0.25 lb	100.8669	0	0.5667