Rosemary Marinated Olives
The flavour of olives is greatly enhanced by marinating them in fruity olive oil with fresh herbs and citrus juices. When served with colourful chunks of red and yellow bell peppers and little cherry tomatoes, they look and taste fabulous. For the best flavour, allow about 2 days of marinating.
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| Servings | Prep Time |
| 8servings | 10minutes + 2 days marinating |
| Servings | Prep Time |
| 8servings | 10minutes + 2 days marinating |
Ingredients
- 1 1/2 cups pitted olives preferably a mixture of black and green
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 thin-skinned orange scrubbed but not peeled, cut into small chunks
- 2 sprigs fresh rosemary
- 1 fresh green chili pepper seeded and thinly sliced
- 1 red bell pepper seeded and cut into small chunks
- 1 yellow bell pepper seeded and cut into small chunks
- 1/2 cup cherry tomatoes halved
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Ingredients
Servings: servings
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Instructions
- Place the olives in a large bowl and add the olive oil, lemon juice, chunks of orange, rosemary sprigs and chili pepper. Stir together, then cover. Place in the refrigerator.
- For the next 2 days, every 12 hours or so, take the olive mixture from the fridge, uncover and stir. Cover again and return to the fridge to continue marinating.
- When ready to eat, combine the marinated olives with the red and yellow bell peppers and tomatoes, and stir well.
Recipe Notes
Each serving provides: calories 81, calories from fat 54, fat 6 g, saturated fat 1 g, cholesterol 0 mg, carbohydrate 7 g, fibre 2 g, sugars 3 g, protein 1 g.
Choices per serving: Fat 1, Extra 1
