Rosemary Marinated Olives
Created by QueenBea on March 19, 2014
- Servings: 10-12
- Prep Time: 15m
- Cook Time: 0m
- Recipe #12288
Ingredients
- 2 cups olives, green (whole pickled, drained
- 1 sprig fresh rosemary
- 1/2 cup olive oil (unrefined)
- 6 tablespoons V8 juice (tomato-vegetable cocktail such as V8)
- 2 cloves garlic, pressed
- 1 tablespoon Frank’s RedHot Sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon mustard seed
- 1 teaspoon onion salt
- Good sprinkle fresh ground pepper
How to Make
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Step 1: Place the olives and rosemary sprig in a jar and add the remaining ingredients.
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Step 2: Give this a good shake to mix all the ingredients and refrigerate at least 2 weeks before using.
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Step 3: If the olive oil has hardened, take this out about a half hour before serving for it to soften back up.
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Step 4: Keep refrigerated.
Nutritional Facts
- Serving Size: 1 (60.7 g)
- Calories 153.6
- Total Fat - 13.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 0.1 mg
- Sodium - 358.2 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 1.6 g
- Sugars - 0.3 g
- Protein - 4.6 g
- Calcium - 56.2 mg
- Iron - 1 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg