Marinated Olives

4.2
(17)

The marinade for these olives give them a Mediterranean flavor; it's made with fennel seeds, thyme, and rosemary.

1
Prep Time:
10 mins
Additional Time:
2 days
Total Time:
2 days 10 mins
Servings:
20
Yield:
15 to 20 servings

Ingredients

  • 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

Directions

  1. Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.

  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.

Nutrition Facts (per serving)

33 Calories
3g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 33
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 383mg 17%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 0g
Calcium 11mg 1%
Iron 0mg 2%
Potassium 8mg 0%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.