Citrus-Spiked Olives

Citrus-Spiked Olives 150 Author: Canadian Living Credits: Citrus-Spiked Olives 150

Serve these tasty olives warm or at room temperature. Lightly crushing them with the bottom of a pan before using allows the flavours to set in. They are great on their own but can be paired with sliced hot salami or other deli meats. Don't forget to set out a small bowl where guests can discard the pits.

  • Portion size 3 servings

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic chopped
  • 2 teaspoons grated lemon zest
  • 2 teaspoons finely chopped fresh rosemary
  • 1 pinch crushed hot pepper flakes
  • 3 cups rinsed drained mixed unpitted olives lightly crushed
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice

Method

In large skillet, heat oil over medium heat; cook garlic, lemon zest, rosemary and hot pepper flakes until garlic is softened, about 2 minutes.

Add olives, parsley and lemon juice; toss to coat. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to serve.)

Nutritional facts Per 1/3 cup: about

  • Fibre 1 g
  • Sodium 569 mg
  • Sugars trace
  • Protein 1 g
  • Calories 82.0
  • Total fat 8 g
  • Potassium 9 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Citrus-Spiked Olives

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