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
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
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0
