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:

Quickview
105k Calories
0.87g Protein
10g Total Fat
3g Carbs
1% Health Score
Limit These
Calories
105k
5%

Fat
10g
17%

  Saturated Fat
1g
9%

Carbohydrates
3g
1%

  Sugar
0.41g
0%

Cholesterol
0.0mg
0%

Sodium
1103mg
48%

Get Enough Of These
Protein
0.87g
2%

Vitamin E
2mg
18%

Fiber
2g
10%

Vitamin A
315IU
6%

Copper
0.09mg
5%

Calcium
42mg
4%

Iron
0.51mg
3%

Magnesium
9mg
2%

Vitamin C
1mg
2%

Vitamin B6
0.04mg
2%

Manganese
0.04mg
2%

Vitamin B1
0.02mg
1%

Selenium
0.85µg
1%

Potassium
40mg
1%

covered percent of daily need
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Food Trivia

The red food-coloring carmine used in Skittles and other candies is made from boiled cochineal bugs, a type of beetle.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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