Marinated Olives with Garlic
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.
Servings: 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 23 |
| pro | trace |
| total fat | 2 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 401 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 1% |
| vit C | 3% |
-
1 jar (12 oz/375 mL) green olives
1/4 cup (50 mL) sherry vinegar or red wine vinegar
3 cloves garlic, smashed
1 thin slice lemon
Half dried hot pepper (optional)
1 sprig fresh rosemary or thyme (or 1/2 tsp/2 mL dried)
1/2 tsp (2 mL) dried marjoram or oregano
1/2 tsp (2 mL) ground 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.)
Additional Information
Source
Canadian Living Magazine: June 2005
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