Marinated Olives with Garlic

Marinated Olives with Garlic Image by: Marinated Olives with Garlic Author: Canadian Living

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.

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

Ingredients

  • 1 jar (12 oz/375 ml) green olive
  • 1/4 cup sherry vinegar
  • 1/4 cup red wine vinegar
  • 3 cloves garlic smashed
  • 1 lemon
  • 1/2 dried hot pepper (optional)
  • 1 fresh rosemary (or 1/2 tsp/2 mL dried)
  • 1 thyme (or 1/2 tsp/2 mL dried)
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 401 mg
  • Protein trace
  • Calories 23.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • 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 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Marinated Olives with Garlic

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