Marinated Olives with Garlic
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Marinated Olives with Garlic
Photography by Matthew Kimura
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 23 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 401 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 1 |
| vit C | 3 |
- Portion size: 1-1/2 cups (375 mL)
Centuries-old olive groves filled with gnarled trees are an indelible image of Spain and countries around the Mediterranean. Homemade marinated olives offer a unique taste.
Ingredients
- 1 jar (12 oz/375 mL) 1jar (12 oz/375 mL)green olivegreen olives
- 1/4 cup 1/4cupsherry vinegar or red wine vinegar
- 3 3cloves garlic, smashed
- 1 1thin slice lemonlemons
- 1/2 1/2dried hot pepper, (optional)
- 1 1sprig fresh rosemary or thyme, (or 1/2 tsp/2 mL dried)
- 1/2 tsp 1/2tspdried marjoram or oregano
- 1/2 tsp 1/2tspground cumin
Preparation
Drain olives. With back of knife, lightly crush olives; return to jar. Add vinegar, garlic, lemon, hot pepper (if using), rosemary, marjoram and cumin; seal and shake well.
Uncover and pour in enough water to reach top. Seal and let stand for 12 hours at room temperature. Refrigerate for 3 to 4 days before serving. (Make-ahead: Refrigerate for up to 2 weeks.)
Source : Canadian Living Magazine: June 2005
