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Santa Barbara Olive Co. Stuffed Olives Garlic -- 5 oz

Santa Barbara Olive Co. Stuffed Olives Garlic
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Santa Barbara Olive Co. Stuffed Olives Garlic -- 5 oz

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Santa Barbara Olive Co. Stuffed Olives Garlic Description

  • Hand Stuffed
  • Naturally Low in Carbs

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 2 Pieces (14 g)
Servings per Container: About 10
Amount Per Serving% Daily Value
Total Fat1.5 g2%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium230 mg10%
Total Carbohydrates less than1 g0%
   Dietary Fiber0 g0%
   Sugars0 g
Protein0 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Olives, garlic, water, sea salt, vinegar.

May contain pit fragments.


Refrigerate after opening.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Gluten-Free Rosemary Olive Muffins

Transport your taste buds to the Mediterranean with these easy savory muffins. This gluten-free recipe combines an almond flour bread mix with olives, sun-dried tomatoes and fresh rosemary with a pinch of flaky sea salt for a fancy (and tasty!) finish. Enjoy straight from the oven with a side of rosemary-infused olive oil for dipping. Homemade Rosemary-Olive Savory Muffins Stacked on Plate

Gluten-Free Rosemary Olive Muffins


  • 2 eggs
  • ½ cup water
  • 2 Tbsp. olive oil
  • 1 box Simple Mills Almond Flour Artisan Bread Baking Mix
  • 3 Tbsp. vinegar
  • 3 Tbsp. kalamata olives (chopped)
  • 3 Tbsp. green olives (chopped)
  • 3 Tbsp. sun-dried tomatoes (chopped)
  • 1 Tbsp. fresh rosemary leaves (minced)
  • Flaky sea salt

Rosemary olive oil dip

  • 3 Tbsp. olive oil
  • 2 tsp. fresh rosemary leaves (minced)


  1. Preheat oven to 350 F. In large bowl, whisk eggs, water and oil. Stir in bread mix. Add vinegar, olives, sun-dried tomatoes and rosemary. Combine well.
  2. Line muffin tin with liners or lightly grease with oil. Divide batter evenly amongst the 12 cups. Sprinkle a pinch of flaky sea salt on top, if desired. Bake for 25 minutes.

Rosemary olive oil dip

  1. In small bowl, combine olive oil and rosemary. Set aside for dipping.

Order the ingredients you need to make these muffins at!

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