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Rosemary-Lemon Marinated Olives

December 1997, The Essential EatingWell Cookbook (2004)

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Fragrant rosemary and lemon infuse cracked green olives in this quick appetizer.


Makes: 16 servings

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Ingredients

  • 4 teaspoons fresh rosemary leaves
  • 5 strips lemon zest
  • 4 cloves garlic, peeled and smashed
  • 1 teaspoon whole black peppercorns
  • 1/2 cup lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 2 cups cracked green olives

Preparation

  1. Combine rosemary, lemon zest, garlic, peppercorns, lemon juice and oil. Toss with olives.

Nutrition

Per serving: 29 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 221 mg sodium; 20 mg potassium.

Exchanges: 1/2 fat


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