Wishing you a very Merry Christmas
Herbed Olives with oil cured olives seasoned with rosemary, red pepper flakes and dried thyme leaves. Oil-cured olives are the wrinkly ones packed without oil or brine.
1 6-3/4-ounce jar oil cured olives
2 tablespoons olive oil
1 tablespoon crushed dried rosemary
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried thyme leaves
Take the zest, just the yellow part, from half the lemon and cut it into very thin strips, or use a zester to make six to eight strips.
Combine zest with olives and remaining ingredients.
Refrigerate up to one week.
Recipe makes about 1 cup
Serving size: 5 olives
Calories: 65; Protein: 0; Carbohydrates: 2g; Fiber: 1g; Fat: 6g; Saturated Fat: 0; Cholesterol: 0; Sodium: 275mg
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