Name: Marinated Olives
Prep time: 10 min
Total time: 10 min
Yield: 4 cups
Cuisine: Mediterranean
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

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

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Marinated Olives

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Yield:4 cups

Prep:10 min

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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

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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.

Marinated olives may be refrigerated for up to 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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