Marinated Olives recipe

All Recipes Appetizers and Snacks Vegetable Olives

Ingredients

1 (8 ounce) jar pitted green olives
1 (5 ounce) jar pitted kalamata olives, drained
2 bay leaves
¼ teaspoon dried rosemary
½ teaspoon fennel seed
½ teaspoon dried thyme
6 tablespoons distilled white vinegar

Nutrition Info

33.1 calories
carbohydrate: 0.9 g
cholesterol: : -
fat: 3.3 g
fiber: 0.2 g
protein: 0.3 g
saturatedFat: 0.4 g
servingSize: -
sodium: 383 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.

  2. In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars, make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.

Recipe Yield

15 to 20 servings

Recipe Note

The marinade for these olives give them a Mediterranean flavor;it's made with fennel seeds, thyme, and rosemary.

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