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Rosemary and Garlic Marinated Olives

rosemary and garlic marinated olives Snack
Rosemary and Garlic Marinated Olives
  • Prep 10 min
  • Total 24 hr 10 min
  • Ingredients 9
  • Servings 16

Olives, a favorite cocktail party nibble, become even tastier after soaking in a flavorful vinaigrette.

Updated March 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 Facts

Serving Size: 1/16 of Recipe
Calories
60
Calories from Fat
50
% Daily Value
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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