Marinated olives are a quick and nutritious make-ahead or serve-now snack. At an appetizer buffet, this dish might provide an alternative to the veggie tray for those who want to keep nibbling on something light. Nine of these olives are just 71 calories!
Olives are high in antioxidants (which protect your cells) and trace nutrients, or “phytonutrients.” And although they’re about 80 percent fat, it’s healthy fat—monounsaturated—which can help lower blood cholesterol, risk of heart disease, and blood pressure.
You could use fancy deli olives, but I just used a can each of Lindsay Natural canned black and green olives and got raves.
Serve this dish shortly after making it, or marinate for 1 to 3 days to develop the flavors. If there are any left over, you can use them to jazz up a meal. Remove the lemon peel, chop the olives, and add to browned ground beef or marinara sauce.
|Marinated Olives With Herbs and Lemon|| |
- 1/4 cup good quality olive oil
- 2 garlic cloves, smashed (using the side of a large knife) and peeled
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried fennel seeds
- 1 teaspoon dried rosemary, crumble in your hand
- Peel of half a lemon, cut into strips
- 12 ounces pitted olives (about 2 cups; mixed deli olives or 2 6-ounce cans, 1 black, 1 green)
- In a medium skillet over medium low heat, warm the olive oil. Add garlic, thyme, fennel seeds, rosemary, and lemon peel. Heat for 3 to 5 minutes until the garlic and herbs become fragrant.
- Add the olives and stir to coat. Heat just until completely warm.
- Serve warm immediately or later at room temperature. Alternatively, marinate in a sealed container 1 to 3 days and re-warm or bring to room temperature.
- Marinated olives keep for about a week in the refrigerator.
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