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
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- 8 or more
- Preparation/ Technique
- November/December 2010