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Marinated Olives & Feta
Marinated Olives & Feta
0 Reviews
From: EatingWell Magazine, November/December 2010
Olives and feta marinated with rosemary, lemon and garlic are great served on crisp flatbread-style crackers or warm slices of crusty baguette.
- By: EatingWell Test Kitchen
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup sliced pitted olives, such as Kalamata or mixed Greek
- ½ cup diced feta cheese, preferably reduced-fat
- 2 tablespoons extra-virgin olive oil
- Zest and juice of 1 lemon
- 2 cloves garlic, sliced
- 1 teaspoon chopped fresh rosemary
- Pinch of crushed red pepper
- Freshly ground pepper to taste
Preparation
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Active
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Ready In
- Combine olives, feta, oil, lemon zest and juice, garlic, rosemary, crushed red pepper and black pepper in a medium bowl.
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Serving size: 2 tablespoons
- Per serving: 73 calories; 7 g fat(2 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 3 mcg folate; 6 mg cholesterol; 0 g sugars; 0 g added sugars; 40 IU vitamin A; 3 mg vitamin C; 37 mg calcium; 0 mg iron; 250 mg sodium; 13 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1½ fat
