Marinated Olives

The marinade for these olives give them a Mediterranean flavor; it’s made with fennel seeds, thyme, and rosemary.

Step: 1

Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.

Step: 2

In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.

Per Serving: 33 calories; protein 0.3g; carbohydrates 0.9g; fat 3.3g; sodium 383mg.

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