Marinated Olives with Lemon, Thyme & Rosemary
Easy to make, it is a good appetizer.
Yield
16 servingsPrep
5 minCook
3 minReady
24 1/6 hrsLow 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 |
*
|
| 4 | tablespoons |
thyme
fresh, or 1 teaspoon dried |
*
|
| 6 | each |
rosemary sprigs
fresh, or 2 tablespoons dried |
*
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | each |
lemon zest
cut into thin slivers |
*
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 4 | cloves |
garlic
peeled and cut into slivers |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
mixed italian olives
of your choice |
*
|
| 6E+1 | ml |
thyme
fresh, or 1 teaspoon dried |
*
|
| 6 | each |
rosemary sprigs
fresh, or 2 tablespoons dried |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 0.5 | each |
lemon zest
cut into thin slivers |
*
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 4 | cloves |
garlic
peeled and cut into slivers |
|
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.
