Popular - Appetizer and Snack
The marinade for these olives give them a Mediterranean flavor; it's made with fennel seeds, thyme, and rosemary.
Prep 10 mins Additional: 2days Total: 2days Servings: 20 Yield: 15 to 20 servings
Marinated Olives
1 (8 ounce) jar pitted green olives
1 (5 ounce) jar pitted kalamata olives drained
2 bay leaves
¼ teaspoon dried rosemary
½ teaspoon fennel seed
½ teaspoon dried thyme
6 tablespoons distilled white vinegar
Appetizer and Snack Step 1 Place olives in a colander and rinse in cool running water. Rinse the olive jars out with water. Step 2 In a large mixing bowl combine bay leaves rosemary fennel thyme and white vinegar. Add olives and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar and shake well. Refrigerate for at least 2 days.
Servings Per Recipe:20 Calories: 33.1 % Daily Value * Protein: 0.3g 1% Carbohydrates: 0.9g Dietary Fiber: 0.2g 1% Fat: 3.3g 5% Saturated Fat: 0.4g 2% Vitamin A Iu: 7IU Folate: 0.3mcg Calcium: 10.9mg 1% Iron: 0.3mg 2% Magnesium: 2.8mg 1% Potassium: 7.5mg Sodium: 383mg 15% Calories From Fat: 29.5
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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