Rosemary-Lemon Marinated Olives

Rosemary-Lemon Marinated Olives

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From: EatingWell Magazine, December 1997

Fragrant rosemary and lemon infuse cracked green olives in this quick appetizer.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 4 teaspoons fresh rosemary leaves
  • 5 strips lemon zest
  • 4 cloves garlic, peeled and smashed
  • 1 teaspoon whole black peppercorns
  • 1/2 cup lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 2 cups cracked green olives

Preparation

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  1. Combine rosemary, lemon zest, garlic, peppercorns, lemon juice and oil. Toss with olives.

Nutrition information

  • Per serving: 29 calories; 3 g fat(0 g sat); 1 g fiber; 1 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 62 IU vitamin A; 4 mg vitamin C; 10 mg calcium; 0 mg iron; 221 mg sodium; 19 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

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