Marinated Olives Recipe

Ingredients

• 1 cup medium pitted green olives* ((6 oz))
• 1 cup medium pitted black olives* ((6 oz))
• 1 tsp whole fennel seeds
• 1 medium garlic clove, minced
• 1 tsp chopped fresh rosemary ((or thyme))
• 2 tsp chopped fresh parsley ((basil or tarragon))
• 1/4 tsp red pepper flakes
• 1-2 tbsp red wine vinegar ((or lemon juice))
• 3 tbsp olive oil
• 1/4 tsp salt

Instructions

1. 1

   Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.

2. 2

   Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.

3. 3

   Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.

4. 4

   Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.

5. 5

   STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.

6. 6

   Makes approximately 2 cups serving 6 - 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).