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Marinated Olives with Garlic, Rosemary and Thyme- prep: 5 minutes
- cook: 5 minutes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 5 % Daily Value *
- Total Fat: 0 g 0.1%
- Saturated Fat: 0 g 0.11%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1 mg 0.02%
- Calcium: 12 mg 1.17%
- Potassium: 20 mg 0.59%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.03%
- Zinc: 0 mg 0%
- Total Carbohydrate: 1 g %
- Dietary Fiber: 0 g 1.4%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 2.02%
- Vitamin C 5.76%
- Vitamin D 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.
Diabetes Exchanges- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Ingredients
60ml / 1/4 cup extra virgin olive oil
2 garlic cloves, peeled and smashed
3 sprigs of fresh thyme
1 sprig of fresh rosemary, leaves removed from the stem
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)
Instructions
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 ma