Marinated Olives with Lemon, Thyme & Rosemary

http://www.eatingwell.com/recipes/marinated_olives_with_lemon_thyme_rosemary.html

From EatingWell:  March/April 1995

Marinating olives in aromatic herbs and a touch of lemon zest is an ideal way to enhance their flavor. Throughout the Mediterranean, bowls of them are routinely set out as appetizers or as a simple lunch with bread and perhaps some cheese or fruit. While a selection of olives of varying sizes, colors and cures is the most interesting, you can also simply use the one or two kinds most readily available.

16 servings, about 1/4 cup each | Active Time: 5 minutes | Total Time: 5 minutes plus marinating time

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

Preparation

1. 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.

Nutrition

Per 1/4 cup serving : 162 Calories; 15 g Fat; 2 g Sat; 3 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 0 g Protein; 0 g Fiber; 770 mg Sodium; 6 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 3 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for several weeks.