Marinated Olives with Lemon, Thyme & Rosemary

From EatingWell: March/April 1995

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.

READER'S COMMENT:

"A wonderful recipe -- quick, easy and tasty. I often make these for holiday gifts or hostess gifts. I once gave them to someone who had only ever tasted canned olives -- she is now a total olive convert! "

Marinated Olives with Lemon, Thyme & Rosemary Recipe

Makes: 16 servings, about 1/4 cup each

Active Time: 5 minutes

Total Time: 5 minutes plus marinating time

Nutrition Profile

View Our Nutrition Guidelines »

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.

Carbohydrate Servings: 1/2

Exchanges: 3 fat

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