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Marinated Olives with Lemon, Thyme & Rosemary

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Recipe

Easy to make, it is a good appetizer.

 

Yield

16 servings

Prep

5 min

Cook

3 min

Ready

24 1/6 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 cups mixed italian olives
of your choice
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4 tablespoons thyme
fresh, or 1 teaspoon dried
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6 each rosemary sprigs
fresh, or 2 tablespoons dried
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2 tablespoons lemon juice
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½ each lemon zest
cut into thin slivers
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¼ cup olive oil, extra-virgin
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1 x black pepper
freshly ground, to taste
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4 cloves garlic
peeled and cut into slivers
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Ingredients

Amount Measure Ingredient Features
946 ml mixed italian olives
of your choice
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6E+1 ml thyme
fresh, or 1 teaspoon dried
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6 each rosemary sprigs
fresh, or 2 tablespoons dried
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3E+1 ml lemon juice
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0.5 each lemon zest
cut into thin slivers
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59 ml olive oil, extra-virgin
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1 x black pepper
freshly ground, to taste
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4 cloves garlic
peeled and cut into slivers
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 3392% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 3%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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