Olives + Preserved Lemon

Olives + Preserved Lemon
Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates
Makes 12 servings


+ Add To Shopping List
3 cups mixed olives
1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
2 tablespoons slivered store-bought preserved lemon rind


In a large bowl, combine olives, rosemary, olive oil, and preserved lemon rind, tossing well.

Created date

November 2010

Nutritional Information

Calories 58
Fat 5 g
Satfat 1 g
Monofat 4 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 276 mg
Calcium 31 mg