Marinated Olives Spanish Fork UT

With so many varieties available, experiment with different olive flavors. Black ripe olives, for example, are milder than their cousins, the Spanish green and Greek Kalamata.

Syracuse Farmers Market
(801) 825-3633
1891 West 1700 South; Syracuse Museum and Cultural Center
Syracuse, UT
Provo's Farmers Market
(801) 542-9382
500 West 100 South
Provo, UT
Lindon Farmers Market
(801) 785-7981
60 N. State Street; across from the City Center
Lindon, UT
Good Earth Natural Foods
(801) 375-7444?
1045 S University Av
Provo, UT
True Foods Market
(801) 426-0646?
192 W 1480 S
Orem, UT
Spanish Fork Farmers Market
(801) 804-4530
City Center 40 South Main St. parking lot
Spanish Fork, UT
Roberts Ranch & Gardens
(801) 836-0232
Spanish Fork, UT
Jacob's Cove Heritage Farm
(888) 880-8039
Orem, UT
Herb Shop Connection
(801) 489-8797?
1195 Spring Creek Pl
Springville, UT
Good Earth Natural Foods Market
(801) 765-1616
500 S State
Orem, UT
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provided by: Organic Food and Green Living

Marinated Olives

Spring is the perfect time for a lively brunch with friends and family. Start with these Marinated Olives, savory little bites of “wow” that few guests will be able to resist. With so many varieties available, experiment with different olive flavors. Black ripe olives, for example, are milder than their cousins, the Spanish green and Greek Kalamata. Olives have between 4 and 7 calories each, depending on size. They pair well with robust wines. Click here for a handy Olives 101 chart. All of the ingredients in our weekend recipe should be available at your local natural and organic food store.

Marinated Olives

Makes 1 dozen appetizers (2½ cups olives) 1 can (7.75 ounces) ripe pitted olives, drained 1 jar (5.75 ounces) Spanish green olives, drained 1/4 cup olive oil 1 tablespoon Italian seasoning 1/2 teaspoon minced garlic 1/2 teaspoon chili pepper 1 tablespoon lemon juice In a jar with a tight-fitting lid, combine all ingredients. Cover; shake to coat. Refrigerate at least 2 hours or up to 10 days before serving. Serve at room temperature, with wooden picks, as an appetizer. Or, serve over lettuce leaves and sliced tomatoes as a salad. Recipe and photo courtesy Gourmet Garden and Lindsay Olives...

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