Spiced Olives

By Molly O’Neill

Published October 14, 1995

Total Time
5 minutes, plus overnight marination
Rating
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Ingredients

Yield:Four cups

  • 4 cups high-quality black olives

  • 1 tablespoon extra-virgin olive oil

  • 1 clove garlic, peeled and smashed

  • 2 teaspoons crushed red pepper

  • 2 teaspoons dried rosemary

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 192 calories; 13 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 3 grams fiber; 989 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the olives in a bowl and toss with the olive oil. Add the garlic, red pepper and rosemary and mix well. Let the olives marinate overnight at room temperature.

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