Marinated Olives & Feta
From EatingWell: 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.
- 1 cup sliced pitted olives, such as Kalamata or mixed Greek
- 1/2 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
- Combine olives, feta, oil, lemon zest and juice, garlic, rosemary, crushed red pepper and black pepper in a medium bowl.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Per 2-tablespoon serving: 73 calories; 7 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 263 mg sodium; 14 mg potassium.
Carbohydrate Servings: 0
Exchanges: 1 1/2 fat
More From EatingWell
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Total Time
- More than 1 hour
- Type of Dish
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- November/December 2010