Marinated Olives with Lemon, Thyme & Rosemary

From EatingWell: March/April 1995 — Subscribe Now!

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.

Marinated Olives with Lemon, Thyme & Rosemary Recipe

16 servings, about 1/4 cup each

Active Time: 5 minutes

Total Time: 5 minutes plus marinating time

Nutrition Profile

Ingredients

4 cups mixed olives of your choice
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
6 sprigs fresh rosemary, or 2 tablespoons dried
2 tablespoons lemon juice
Zest of 1/2 lemon, cut into thin slivers
4 cloves garlic, peeled and cut into slivers
1/4 cup extra-virgin olive oil
Freshly ground pepper, to taste

Preparation

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for several weeks.

Nutrition

Per 1/4 cup serving: 162 calories; 15 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g protein; 0 g fiber; 770 mg sodium; 6 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 3 fat