Name: Marinated Olives
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups olives; 2 bay leaves; 1 lemon (juice & zest); 2 tablespoons rosemary (fresh); 1 tablespoon thyme (fresh); 4 cloves garlic (peeled and sliced); 1/4 cup olive oil

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Gluten Free Diary Free Nut Free Egg Free Low Carb Vegan Vegetarian Paleo Keto

Making your own gourmet marinated olives is easy and cheaper too! A great low carb snack and appetizer.

Turn that jar of plain olives into a bowl of delicious olives. It's so simple and allows you to choose the flavours that you like. In just a couple of days you have a jar of olives bursting with flavour.

How to make marinated olives

Any type of olives can be used for this recipe. I used black Kalamata olives as they are my favourite. Just reach for any jar of olives and start to marinade! Jared olives work better than tinned olives.

For the marinade you need a good quality olive oil, then a selection of herbs and spices. I used lemon, rosemary and garlic as my main flavouring.

Flavour suggestions for marinated olives

Play around with your marinade. You could place your olives in a selection of small jars like a small cooking experiment to see what flavours you like best.

Whole peppercorns
Dried chili peppers
Splash of red wine vinegar
Fennel seeds
Coriander seeds
Try flavoured oils just as lemon, garlic or chili

Recipe Tips

The marinated olives will keep in the fridge for at least a month. Give them an occasional shake.

Use olives in these low carb recipes

Cauliflower pizza bites

Broccoli, goats cheese & olive frittata

Rosemary olive bread rolls

Marinated Olives

Easy marinated olives turn a plain jar of olives into flavoursome gourmet olives.

5 from 1 vote

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Prep Time 10 mins

Total Time 10 mins

Course Appetizer

Cuisine Vegan

Servings servings

Calories 117 kcal

Ingredients

2 cups olives
2 bay leaves
1 lemon juice & zest
2 tablespoons rosemary fresh
1 tablespoon thyme fresh
4 cloves garlic peeled and sliced
¼ cup olive oil

Instructions

In a large sealable jar add the bay leaves, lemon peel, rosemary, thyme and garlic slices.
Spoon in the olives and pour the olive oil over them.
Give the jar a shake and set aside in the fridge for 3-5 days.

Notes

Makes 2 cups of olives. One serving is about ¼ cup.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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