Marinated Olives & Feta

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From: EatingWell Magazine November/December 2010

Olives and feta marinated with rosemary, lemon and garlic are great served on crisp flatbread-style crackers or warm slices of crusty baguette.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 cup sliced pitted olives, such as Kalamata or mixed Greek
  • 1/2 cup diced feta cheese, preferably reduced-fat
  • 2 tablespoons extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 2 cloves garlic, sliced
  • 1 teaspoon chopped fresh rosemary
  • Pinch of crushed red pepper
  • Freshly ground pepper to taste

Preparation

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  • Ready In

  1. Combine olives, feta, oil, lemon zest and juice, garlic, rosemary, crushed red pepper and black pepper in a medium bowl.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 73 calories; 7 g fat(2 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 3 mcg folate; 6 mg cholesterol; 0 g sugars; 0 g added sugars; 40 IU vitamin A; 3 mg vitamin C; 37 mg calcium; 0 mg iron; 250 mg sodium; 13 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 1/2 fat

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