Marinated olives

by JESSICA STRAND • April 2007

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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From our Nutritionist

Obviously the fruit that bears heart-healthy olive oil also contains monounsaturated fats and therefore it is a healthy choice. Olives also contain vitamin E and vitamin K, as well as antioxidants flavinoid polyphenols. Their one nutritional drawback is that they can contain high amounts of sodium as they are often cured in brine. Rinse them repeatedly in cold water before marinating them and you can significantly reduce the amount of sodium. Generally speaking, a serving of olives (three large or five small) contains about 45 calories or the equivalent of a teaspoon of fat. — Kim N. Arrey

Doctor's Review: Medicine on the Move

Marinated olives

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