Marinated Olives with Lemon and Herbs

Kitchen cue: To create a variety of savory flavors for these Marinated Olives with Lemon and Herbs, we served the olives with toasted salted almonds and caperberries -- Spanish capers about the size of cocktail olives that can be found in specialty food shops.

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Makes: 6  servings
Yield: 3-1/2 cups Prep 10 mins Start to Finish 12 mins


  • 3 cups  mixed pitted olives, rinsed and drained
  • 8 thin lemon slices
  • 4 small thyme sprigs
  • 2 small rosemary sprigs
  • 1 large garlic clove, thinly sliced
  • 2 teaspoons  sherry or red wine vinegar
  • 2 teaspoons  fresh lemon juice
  • 1/2 teaspoon  hot red pepper flakes


1. Toss all ingredients together in a bowl and chill, covered, for at least 2 days, stirring occasionally.

2. Bring olives to room temperature before serving.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)110,
  • sat. fat(g)1,
  • carb.(g)5,
  • fiber(g)2,
  • sodium(mg)1068,
  • Percent Daily Values are based on a 2,000 calorie diet
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