Publisher Photo
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + marinating
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + marinating

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

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. Yield: 4 cups.
Originally published as Marinated Olives in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p34

Nutritional Facts

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

  • 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
  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

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