Marinated Olives with Garlic
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 |
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
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
- Keywords : Appetizers; Portuguese; Spanish; Garlic; Freeze; Green olives; Lemons;
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