31 Jan

Herbed Olives

Prep: 10 min. Bake: 30 min. Cool: 1 hour Stand: 1 hour


  • 1 pound brine-cured green or ripe olives, drained
  • 3 large cloves garlic, crushed and peeled
  • 3 sprigs (3 inches each) fresh rosemary or 1 teaspoon fennel seeds
  • 1 sprig (2 inches) fresh thyme
  • 1 small dried chile or 1/2 teaspoon red pepper flakes
  • Extra-virgin olive oil


  1. Heat oven to 325 degrees F.
  2. Spread olives, garlic, rosemary, thyme and chile in shallow 2-quart casserole or 9-inch square baking dish. Pour 3/4 cup olive oil on top. Bake 30 minutes, stirring occasionally.
  3. Cool to room temperature. Spoon into 3 sterilized 1/2 pint jars and add additional olive oil to cover completely. Cool. Store in refrigerator up to 3 weeks. Makes 3 cups.

Nutrition facts per serving:
calories: 45 total fat: 4.5g saturated fat: 1g cholesterol: 0mg sodium: 165mg carbohydrate: 1g protein: 0g

[Source] Click here