Food & Drink

Olives with Lemon and Rosemary

Total time: 10 minutes, plus 1 hour marinating time

Servings: 12


1 pound (about 2 1/2 to 3 cups) black, green or mixed olives

6 tablespoons olive oil

divided 1 clove garlic

thinly sliced 4 strips lemon peel, removed with vegetable peeler

1 tablespoon chopped rosemary

2 whole small dried red chiles

1/4 cup lemon juice


Place the olives in a strainer and rinse under running water.

Transfer them to a large nonreactive bowl.

Heat 2 tablespoons of the olive oil in a skillet with the garlic, lemon peel, rosemary and chiles and cook over medium heat until the garlic softens and the herbs are fragrant, about 3 minutes. Add to the olives.

Add the lemon juice and the remaining olive oil, seal tightly with plastic wrap and set aside to marinate, at least 1 hour. If tightly covered and refrigerated, the olives will keep for several weeks.

Makes about 3 cups.

Per serving: 84 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 308 milligrams sodium.