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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.


Rosemary-Lemon Marinated Olives Recipe

Makes: 16 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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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Recipe Categories

Ethnic/Regional
Mediterranean
Greek
Italian
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
Marinate/Rub
No-cook
Meal/Course
Appetizers
Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Entertaining, formal
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Appetizer
Ease of Preparation
Easy
Total Time
15 minutes or less
Publication
December 1997
The Essential EatingWell Cookbook (2004)
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