Marinated Olives with Garlic, Thyme and Rosemary
Marinated Olives with Garlic, Thyme and Rosemary is a side dish that serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 106 calories, 1g of protein, and 11g of fat per serving. For 65 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 minutes. 812 people found this recipe to be flavorful and satisfying. A mixture of fresh rosemary, fresh thyme, olives, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Good Life Eats. Overall, this recipe earns a rather bad spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Marinated Olives with Lemon, Thyme & Rosemary, Rosemary-Lemon Marinated Olives, and Rosemary Thyme Marinated Mushrooms.
Servings: 4
Preparation duration: 5 minutes
Ingredients:
1 sprig of fresh rosemary, leaves removed from the stem
3 sprigs of fresh thyme
2 garlic cloves, peeled and smashed
Peel of half a lemon, cut into thin strips
10oz / 285g mixed olives
15ml/ 1 Tablespoon Pastis (or alternatively add 1/4 tsp dried fennel seeds with the other herbs to the oil)
Equipment:
frying pan
sauce pan
bowl
Cooking instruction summary:
In a medium skillet, heat the olive oil, garlic, thyme, rosemary and lemon peel over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant. Add the olives, toss to coat and gently heat until warmed through. Add the Pastis and take off the heat. Transfer to a jar to cool, then cover and refrigerate for 1 to 3 days to marinate if not using immediately. Remove jar from refrigerator an hour or two before serving and bring to room temperature. Alternatively, gently re-heat the olive mixture in a small saucepan over low heat until warmed through and serve. Scoop the olives into serving bowl and drizzle a bit of the warmed oil over the top.
Step by step:
1. In a medium skillet, heat the olive oil, garlic, thyme, rosemary and lemon peel over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.
2. Add the olives, toss to coat and gently heat until warmed through.
3. Add the Pastis and take off the heat.
4. Transfer to a jar to cool, then cover and refrigerate for 1 to 3 days to marinate if not using immediately.
5. Remove jar from refrigerator an hour or two before serving and bring to room temperature. Alternatively, gently re-heat the olive mixture in a small saucepan over low heat until warmed through and serve. Scoop the olives into serving bowl and drizzle a bit of the warmed oil over the top.
Nutrition Information:
covered percent of daily need
