One of my nieces and one of my nephews love olives. I have never seen kids fight over olives nor did I think it was possible considering when I was their age I hated them. Olives have an acquired taste, if you are not into them now you should try them every so often because our taste buds change and before you know it you too could be fighting over olives. In Jamaica I can’t get fresh olives so this recipe is a perfect way to liven up jarred olives by adding some freshness with herbs and spices.
Ingredients for Marinated Olives
Since I told you I was going to work on losing some lbs I am happy to say I have lost 8 pounds in about 2 weeks and it wasn’t through any sort of extreme dieting. A huge part of being healthy is snacking on the right things and this is where marinated olives come in handy. You can make a large batch and keep them refrigerated until you feel like munching. It is important to not eat anything in excess and olives are no different but they have tons of benefits. Alzheimer’s disease is prevalent in my family and apparently studies have shown that olives can reduce the chances of contracting this degenerative disease. In addition it helps eliminate excess cholesterol in the blood, control blood pressure and enhances fertility.
Marinated Olives
Experts recommend eating 7 olives a day so start snacking on these marinated olives today and continue to reap all the nutritional benefits.
Warm Marinated Olives
Marinated Olives
Herb & Citrus Marinated Olives
Live, Love, Eat!
April x
- 7.75 oz Picholine Olives
- 1.5 tablespoon extra-virgin olive oil
- 3 sprigs of thyme
- 1 lemon, sliced
- 1.5 teaspoon red pepper flakes
- 3 cloves garlic, crushed
- Heat the oil and red pepper flakes over medium heat in a saucepan.
- Flatten the garlic cloves with the flat side of your knife and add the to oil along with all the other ingredients except the olives.
- Once fragrant, reduce the heat, add olives and let the olives warm for about 10 minutes.
- Remove from the heat, enjoy warm or at room temperature or chilled.
