Marinated Olives Recipe

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

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

Cook Time 10

Total Time 20

Servings

Calories 161kcal

Author Kim Hardesty

Equipment

Small sauce pan (optional)

Ingredients

1 cup medium pitted green olives* (6 oz)
1 cup medium pitted black olives* (6 oz)
1 teaspoon whole fennel seeds
1 medium garlic clove, minced
1 teaspoon chopped fresh rosemary (or thyme)
2 teaspoon chopped fresh parsley (basil or tarragon)
¼ teaspoon red pepper flakes
1-2 tablespoon red wine vinegar (or lemon juice)
3 tablespoon olive oil
¼ teaspoon 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 ⅓ cup serving (2 oz, or 57 g, or ⅙th of the recipe).

Notes

*Can also use a variety of mixed olives.

Nutrition