Marinated Olives with Lemon, Thyme & Rosemary

1 Review
From: EatingWell Magazine 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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

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  1. 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.
  • Make Ahead Tip: The olives keep, covered and refrigerated, for several weeks.

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 162 calories; 15 g fat(2 g sat); 0 g fiber; 6 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; g added sugars; 8 IU vitamin A; 1 mg vitamin C; 2 mg calcium; 0 mg iron; 770 mg sodium; 6 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 3 fat

Reviews 1

December 23, 2009
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By: EatingWell User
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!