Green and black marinated olives with herbs, spices, garlic, oil and vinegar with parsley in a black bowl
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Marinated Olives Recipe

Easy recipe of olives marinated in a delicious combination of herbs, spices, garlic, olive oil and vinegar. Perfect low carb appetizer for last minute entertaining or to include on meat and cheese platters.
Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 161kcal
Author Kim Hardesty

Equipment

Ingredients

  • 1 cup medium pitted green olives* (6 oz)
  • 1 cup medium pitted black olives* (6 oz)
  • 1 tsp whole fennel seeds
  • 1 medium garlic clove, minced
  • 1 tsp chopped fresh rosemary (or thyme)
  • 2 tsp chopped fresh parsley (basil or tarragon)
  • 1/4 tsp red pepper flakes
  • 1-2 tbsp red wine vinegar (or lemon juice)
  • 3 tbsp olive oil
  • 1/4 tsp salt

Instructions

  • Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
  • Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
  • Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
  • Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
  • STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
  • Makes approximately 2 cups serving 6 - 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).

Notes

*Can also use a variety of mixed olives.

Nutrition

Serving: 1sixth of recipe | Calories: 161kcal | Carbohydrates: 4.96g | Protein: 0.28g | Fat: 16.31g | Sodium: 510mg | Fiber: 0.5g | Sugar: 0.1g