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- 2 cups mixed olives, drained (500 mL)
- 1 Tbsp rosemary leaves, chopped (15 mL)
- Zest from one orange, cut into fine strips
- 1 garlic clove, minced
- Juice of 1 lemon
- 2 Tbsp canola oil (30 mL)
- 1 Tbsp fresh minced parsley (15 mL)
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1. In a glass bowl, combine olives, rosemary, orange zest, garlic, lemon juice, canola oil and parsley. Mix well. Cover and refrigerate for 24 hours, stirring occasionally. Store in refrigerator and use with in three days.
Orange and Rosemary Marinated Olives
Marinated olives are a unique side or snack to bring to any gathering! Marinating the olives in fresh herbs like rosemary and parsley allows them to absorb all the fresh flavours! Canola oil makes a great base, because it enhances flavours and is packed with omega-3 fats.
- Servings
- 8 people
Nutritional Analysis
- Serving Size
- 3 Tbsp (45 mL)
- Servings
- 8
- Calories
- 70
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 250 mg
- Carbohydrates
- 3 g
- Fiber
- 1 g
- Sugars
- 0 g
- Protein
- 0 g
- Potassium
- 19 mg