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My Italian Mum loves to tell the story of how when I was toddler and all of the other little kids around me where eating dried fruit or granola bars, my favorite snack was (pitted!) olives.
To this day, I still love them, and love experimenting with different flavourings. Every time we have guests around we always have olives with a cheese or two to start, and we order them to graze on before our meals when dining out.
The simple keto recipe below is one of my favorite ways to serve them either as a snack or when entertaining. If eating them alone I eat them at room temperature (or straight out of the fridge, depending on how patient/hungry Im feeling at the time), but when entertaining I always heat them in the oven first: it’s a bit more special and a great way to draw out the flavours in this healthy low-carb appetizer. And it's a great travel-friendly snack too!
Note: Nutrition facts are estimated as the vast majority of ingredients are used only for marinating. Don't waste the marinating liquid! It can be reused for another batch or simply drizzle over salads!
Hands-on Overall
Serving size 1/4 cup/ 34 g/ 1.2 oz
Nutritional values (per serving, 1/4 cup/ 34 g/ 1.2 oz)
Net carbs0.7 grams
Protein0.6 grams
Fat11.4 grams
Calories109 kcal
Calories from carbs 2%, protein 2%, fat 96%
Total carbs1.9 gramsFiber1.2 gramsSugars0.2 gramsSaturated fat1.9 gramsSodium573 mg(25% RDA)Magnesium4 mg(1% RDA)Potassium35 mg(2% EMR)
Ingredients (makes about 6 servings)
- 1 1/2 cups drained mixed olives in brine (200 g/ 7.1 oz)
- 2 small garlic cloves, crushed
- 2-3 sprigs rosemary, roughly chopped
- 2 medium bay leaves
- 3–4 strips lemon zest
- 4 tbsp lemon juice (60 ml/ 2 fl oz)
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- 1/2 tsp sea salt
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