Lemony-Herbed Olives

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.

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  • Makes: 56 servings
  • Prep: 15 mins
  • Marinate: 4 hrs to 24 hrs
  • Stand: 30 mins
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Lemony-Herbed Olives
pound pitted kalamata olives and/or green olives (3-1/2 cups)
tablespoon olive oil
tablespoon lemon juice
teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
teaspoon crushed red pepper
Lemon peel curls (optional)
  1. 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.
  2. 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
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