Marinated Olives with Lemon, Thyme & Rosemary

Provided by Eating Well

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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

Cooking Instructions

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.

Nutritional Information per Serving

  calories 162  carbohydrates 6  fat 15  saturated fat 2  mono unsaturated fat 3  protein 0  cholesterol 0  fiber 0  potassium 6     

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    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.