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Lemony-Herbed Olives
Ingredients
- 1 pound pitted kalamata olives and/or green olives (3-1/2 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 1/2 - 1 teaspoon crushed red pepper
- Lemon peel curls (optional)
Directions
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)
- Servings Per Recipe 56,
- cal. (kcal) 15,
- Fat, total (g) 1,
- carb. (g) 1,
- sodium (mg) 94,
- Percent Daily Values are based on a 2,000 calorie diet
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