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Marinated Olives Recipe

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Our son often made these olives for holiday get-togethers. They're simple to make and add a little zest to the buffet table offerings.—Marguerite Shaeffer, Sewell, New Jersey
TOTAL TIME: Prep: 10 min. + marinating
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + marinating
MAKES: 16 servings

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 peel
  • 4 garlic cloves, slivered
  • Pepper to taste

Nutritional Facts

1/4 cup equals 98 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 572 mg sodium, 3 g carbohydrate, trace fiber, trace protein.

Directions

  1. 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.
  2. Olives may be refrigerated for 2 weeks. Serve with a slotted spoon. Yield: 4 cups.
Originally published as Marinated Olives in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p34

Nutritional Facts

1/4 cup equals 98 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 572 mg sodium, 3 g carbohydrate, trace fiber, trace protein.

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