Doctor's Review: Medicine on the Move

October 23, 2017
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Marinated olives

Not only are olives wonderful to have on hand for a snack, they always come in handy when guests are coming over. These olives are even better when they’ve marinated for a day or two, so make a big jar and keep it in your refrigerator.

1 c. (250ml) mixed olives (such as dry-cured, Gaeta, Kalamata, niçoise, picholine)

¼ c. (60ml) olive oil

½ lemon, thinly sliced

1 very small dried red pepper

2 tbsp. (30ml) fresh rosemary, minced

In a large jar, combine all the ingredients. Shake to blend. Serve immediately or refrigerate for up to 1 month. Serve at room temperature. Makes 1 cup (250ml).

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