The crushed red pepper takes these kalamata and green olives from mellow to memorable. If you like foods spicy hot, use 1 teaspoon crushed red pepper.
- Place olives in a self-sealing plastic bag set in a bowl. For marinade, in a bowl stir together olive oil, lemon peel, lemon juice, oregano, and crushed red pepper. Pour over olives; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
- To serve, let olives stand at room temperature for 30 minutes. Drain and serve. If desired, garnish olives with curled strips of lemon peel. Makes 56 servings.
Nutrition Facts (Lemony-Herbed Olives)
- Per serving:
- 15 kcal cal.,
- 1 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 94 mg sodium,
- 1 g carb.,
- 0 g fiber,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet