Last updated on March 30th, 2020 at 10:10 pm
Marinated Olives are the perfect snack for day or night. Full of healthy fats and Vitamin E, these olives marinated in olive oil and balsamic vinegar are the perfect food to satisfy that salty snack craving!
Olives seem to be playing a big part of my diet lately. It’s not a bad thing since olives are very healthy. Full of vitamin E, which is good for your skin and mine since I am getting wrinkles at a rapid pace, and good fats.
I never thought about fats being healthy but in doing a bunch of research I found that avocados and olives are excellent for you. Monounsaturated fats have been shown to lower cholesterol, reduce your risk of breast cancer, and reduce belly fat and overall weight.
I care about all the nutritional information associated with olives but I am really excited about the taste. Popping them in my mouth and getting that burst of salt and the tang of the brine and biting into the chewy flesh is just a good.
I don’t even mind if the olive still has a pit in it because I can nibble on that while doing other things.
Other than using them on my Meze Hummus Platter, my Summer Antipasto Tapas Cheese Board, and my Winter Holiday Cheese Party I could just open a jar and start eating. My favorite olives to snack on have always been basic black olives.
The ones you bust out of the can and pop on the end of your fingers. I always put one olive on each finger before I started eating them. It used to drive my mom crazy that I would eat all the olives off her relish tray before any of the guests have arrived.
Now that I am almost a grown up, I am broadening my olive choices. My new favorite olive is a Castelvetrano olive which is a green olive from a region in Southwest Sicily.
Bright green with a crisp bite but with a slight buttery flavor. Grown for their oil, the popularity of Castelvetrano olives as a table olive is growing fast!
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My other favorite is a Kalamata olive and is a dark purple olive from Greece that is usually brined in a wine vinegar to leave only a slightly bitter taste. A great complement to the buttery Castelvetranos! Not only do I like eating them right out of the jar I also like adding flavors to my olives or marinating them to add extra layers of spices too.
Michelle uses a combination of olive oil, red wine vinegar, garlic, rosemary, and red pepper flakes in her recipe. Then pours the warm marinade over a collection of olives. She uses Spanish olives so I thought I can use this marinade with my favorites!
The only difference I made her original recipe was to leave out the lemon zest and up the spice factor with double the red pepper flakes. Other than that, no changes are needed. It is already an awesome recipe!
These Marinated Olives are perfect for snacking, tossing in your lunch box, adding to your salad, or standing on their own on your cheese board! What are you eating your marinated olives with? Shoot me a picture on social media and tag it with #TakeTwoTapas #MarinatedOlives
Drain the olives
- Remove olives from the jar/can without the juice.
- Place olives in a glass bowl or jar.
Prepare the marinade
- In a small saucepan, add the olive oil and garlic.
- Heat over medium heat for 2 minutes or until garlic starts to turn golden brown.
- Add the rosemary and the red pepper flakes.
- Cook for 2 minutes.
- Remove from heat and add the vinegar.
- Pour over the olives and let sit for at least 10 minutes. An hour is better.
- Store in the refrigerator until all the olives are eaten!
The olive oil will solidify in the fridge but will return to a liquid state at room temperature. Just remember to remove the olives from the fridge at least 20 minutes before you serve them.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 55gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 0mgSodium: 8mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
This recipe adapted from A Dish of Daily Life.
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