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Rosemary and Garlic Marinated Olives

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Rosemary and Garlic Marinated Olives
  • Prep 10 min
  • Total 24 hr 10 min
  • Ingredients 9
  • Servings 16
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Olives, a favorite cocktail party nibble, become even tastier after soaking in a flavorful vinaigrette.
Updated Mar 4, 2005

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon grated lemon peel
  • 4 garlic cloves, thinly sliced
  • 4 sprigs fresh rosemary, cut up
  • 1/2 cup coarsely chopped red onion
  • 1/2 cup pitted green olives
  • 1 (6-oz.) can pitted ripe olives, drained
  • 1 (6-oz.) jar pitted kalamata olives, drained

Steps

  • 1
    In medium nonmetal bowl or resealable food storage plastic bag, combine oil, vinegar, lemon peel, garlic and rosemary; mix well. Add onion and olives; stir gently to mix. Cover bowl or seal bag. Refrigerate at least 24 hours.
  • 2
    To serve, remove olives from marinade with slotted spoon; place in serving bowl. Reserve marinade for later storage of olives. Serve with decorative toothpicks or cocktail forks.

Nutrition Information

60 Calories, 6g Total Fat, 0g Protein, 1g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
60
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
360mg
15%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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