Spanish · Lunch
Marinated Olives (Low-Calorie)
Green and black olives warmed briefly in olive oil with garlic, orange zest, and fresh rosemary, then finished with sherry vinegar and chili flakes. The oil quantity is reduced from traditional Spanish marinades, keeping the briny, herbal, citrus-forward flavor while trimming fat and calories considerably.
$3
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
197Calories
1.5gProtein
19.5gFat
7.1gCarbs
0.5gSugar
3.3gFiber
1342mgSodium
0mgChol
2.7gSat Fat
85mgPotassium
75mgCalcium
1.5mgIron
0mcgVitamin B12
6.2mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
low-calorie
Instructions
1
Prep
pit the olives if whole, pat dry, slice the garlic, and zest the orange.
2
Warm
heat olive oil in a small skillet over low heat for 1 minute until shimmering but not smoking.
3
Bloom
add garlic, orange zest, rosemary, and chili flakes; warm over low heat for 2 minutes until garlic turns pale gold and oil smells fragrant.
4
Toss
add olives and toss over low heat for 1 minute until glossy and warmed through, then stir in sherry vinegar and salt.
5
Rest
let the olives sit at room temperature for 30 minutes to absorb flavors.
6
Plate
spoon olives with their oil and aromatics into a small serving dish and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g green olives, pitted
- 4.2 oz120g black olives, pitted
- 2 tbsp30ml olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp orange zest
- 22 small sprig fresh rosemary
- 2 tsp2 tsp sherry vinegar
- 1/2 tsp1/2 tsp red chili flakes
- a pinch of salt
