Prep Time: 5 Minutes
Marinating Time: 2 Hours - 2 Weeks
Approx. Total/Net Carbs for Entire Dish:
15 g / 8 g
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
5 bay leaves
2 garlic cloves, thinly sliced
1 tbsp fresh thyme leaves, chopped
1 tsp fresh rosemary, chopped
1/2 teaspoon fennel seeds
Strips of lemon rind from 1 lemon
2 cups imported olives (about 3/4 lb)
Tips & Substitutions
We love this recipe because high quality, well-seasoned marinated olives can be expensive at the store and they’re usually marinated in canola or sunflower seed oil.
If you use black olives give them a rinse before adding to the jar - otherwise their juices can discolor the other olives (this is only an aesthetic issue though).
Add olive oil, vinegar, bay leaves, and garlic to a small saucepan. Heat over low heat until the mixture is just warm.
Remove pot from heat and add everything else except the olives (thyme, rosemary, fennel seeds, and lemon rind).
Add your olives to a wide-mouthed jar and pour in your marinade and shake to combine.
Cover your jar and let sit in the fridge for between 2 hours and 2 weeks - the longer they sit the better they’ll taste- being sure to shake the jar a few times a day to redistribute the sasonings.