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Marinated Olives

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. —Marguerite Shaeffer, Sewell, New Jersey
  • Total Time
    Prep: 10 min. + marinating
  • Makes
    4 cups

Ingredients

  • 2 cups large pimiento-stuffed olives, drained
  • 1 cup pitted kalamata olives, drained
  • 1 cup pitted medium ripe olives, drained
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 teaspoons grated lemon zest
  • 4 garlic cloves, slivered
  • Pepper to taste

Directions

  • Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day.
  • Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.
Nutrition Facts
1/4 cup: 98 calories, 10g fat (1g saturated fat), 0 cholesterol, 572mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 0 protein.

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  • iholmes
    Jan 28, 2013

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