Spiced Olives with Herbs

Servings: 6 

This dish is best served the day after it’s made, so the olives have time to absorb the flavors from the marinade. If you enjoy the combination of tangy olives and bright lemon, this appetizer will win you over! The sharp flavors complement each other beautifully, making this antioxidant-rich dish a crowd-pleaser.

INGREDIENTS

1½ cups green olives
2 garlic cloves, crushed
1 teaspoon fresh rosemary leaves
1 teaspoon ground oregano
½ teaspoon red pepper flakes
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil

INSTRUCTIONS

Combine the olives, garlic, rosemary, oregano, pepper flakes, lemon juice, and olive oil in a medium bowl. Mix well and refrigerate for 1–12 hours before serving!

NUTRITION • per one serving • 

Calories 80 —
Total Fat 9 g 12%
Saturated Fat 1.1 g 6%
Polyunsaturated Fat 0.7 g —
Monounsaturated Fat 6.3 g —
Trans Fat — 
Cholesterol — 
Sodium 650 mg 28%
Total Carbohydrates 2 g 1%
Dietary Fiber 2 g 7%
Total Sugars — 
Protein 1 g 1%
Vitamin A 0.9 mcg 6%
Vitamin C 0.2 mg 2%
Vitamin D — 
Potassium 30 mg —
Calcium 27 mg 2%
Iron 0.3 mg 2%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here