Marinated Olives

Marinated Olives Author: Canadian Living Credits: Marinated Olives

Look for unseasoned brined green and black olives in the deli section at your grocery store for this simple appetizer.

  • Portion size 875 servings

Ingredients

  • 1 teaspoon cumin seeds
  • 8 oz plain brined green olive
  • 8 oz plain brined black olive
  • 3 garlic clove
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons grated orange rind
  • 2 teaspoons dried oregano
  • 1/2 teaspoon hot pepper flakes

Method

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.

Nutritional facts <b>Per 2 tbsp (25 mL):</b> about

  • Sodium 265 mg
  • Protein trace
  • Calories 37.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Marinated Olives