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Marinated Olives with Lemon, Thyme and Rosemary

Recipe courtesy EatingWell.com

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  • Prep Time:

    5 min

  • Level:

    Easy

  • Yield:

    16 servings, about 1/4 cup each

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Times:

Prep
5 min
Inactive Prep
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Cook
--
Total:
5 min
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Ingredients

  • 4 cups mixed olives of your choice
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 6 sprigs fresh rosemary or 2 tablespoons dried
  • 2 tablespoons lemon juice
  • Zest of 1/2 lemon, cut into thin slivers
  • 4 cloves garlic, peeled and cut into slivers
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper to taste

Directions

Combine olives, thyme, rosemary, lemon juice, lemon zest, garlic, oil and pepper in a medium bowl and mix well. Cover and refrigerate for 1 to 2 days, stirring several times. Serve with pita or other flatbread or French or Italian bread.

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Nutrition Facts

Nutritional Analysis
Per 1/4 cup serving
 
Calories
162
 
Carbohydrate Servings
1/2
 
Carbohydrates
6 g
 
Protein
0 g
 
Fat
15 g
 
Saturated Fat
2 g
 
Cholesterol
0 g
 
Monounsaturated Fat
3 g
 
Dietary Fiber
0 g
 
Sodium
770 mg
 
Potassium
6 mg
 

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