Marinated Olives
Look for unseasoned brined green and black olives in the deli section at your grocery store for this simple appetizer.
Servings: 3-1/2 cups (875 mL)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 mL): about | - |
| cal | 37 |
| pro | trace |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 265 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 1% |
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1 tsp (5 mL) cumin seeds
8 oz (250 g) each plain brined green and black olives
3 cloves garlic, thinly sliced
1/4 cup (50 mL) extra-virgin olive oil
1 tbsp (15 mL) white wine vinegar
2 tsp (1 mL) each grated orange rind and dried oregano
1/2 tsp (2 mL) hot pepper flakes
Preparation:
In small skillet, toast cumin seeds over medium heat until fragrant and beginning to jiggle in pan, about 2 minutes. Transfer to bowl or large jar.
Add green and black olives, garlic, oil, vinegar, orange rind, oregano and hot pepper flakes; mix well. Cover and refrigerate for 3 days, mixing each day. (Make-ahead: Refrigerate for up to 1 week.) Let come to room temperature before serving.
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