Recipes Marinated Olives 4.2 (17) 14 Reviews 1 Photo The marinade for these olives give them a Mediterranean flavor; it's made with fennel seeds, thyme, and rosemary. Recipe by Tali Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 10 mins Additional Time: 2 days Total Time: 2 days 10 mins Servings: 20 Yield: 15 to 20 servings Jump to Nutrition Facts 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 Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water. 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. I Made It Print Nutrition Facts (per serving) 33 Calories 3g Fat 1g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved