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. Source: EatingWell Magazine, March/April 1995

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Ingredients

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Directions

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  • 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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Tips

Make Ahead Tip: The olives keep, covered and refrigerated, for several weeks.

Nutrition Facts

162 calories; 14.5 g total fat; 2.3 g saturated fat; 770 mg sodium. 6 mg potassium; 5.9 g carbohydrates; 0.1 g fiber; 0.1 g protein; 8 IU vitamin a iu; 1 mg vitamin c; 2 mg calcium; 1 mg magnesium;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
10/30/2011
A wonderful recipe -- quick easy and tasty. I often make these for holiday gifts or hostess gifts. I once gave them to someone who had only ever tasted canned olives -- she is now a total olive convert! Read More