Lemon-Scented Green Olives

Author: Canadian Living

These olives are impressive — and impressively easy. Garnish the gift with a slice of lemon and, if you have them, sprigs of thyme.

  • Portion size 375 servings
  • Credits : Canadian Living Magazine: December 2005

Ingredients

  • 1 1/4 cup green olive with pits 8 oz (250 g)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon chopped fresh thyme
  • pinch grated lemon rind
  • pinch hot pepper flakes
  • 2 tablespoons lemon juice
  • 1 1/2 cup cubed feta cheese (6 oz/175 g) optional

Method

Rinse olives and pat dry; slit on both sides. Transfer to jar. Add oil, thyme, lemon rind, hot pepper flakes and lemon juice; seal and shake gently to coat. Refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 1 week, gently shaking jar occasionally.)

Transfer to bowl; gently stir in cheese (if using).

Nutritional facts <b>Per 2 tbsp (25 mL) without cheese:</b> about

  • Sodium 367 mg
  • Protein trace
  • Calories 38.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate trace

%RDI

  • Iron 2.0
  • 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 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon-Scented Green Olives

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