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Olives + Preserved Lemon

Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates
Yield Makes 12 servings

Ingredients

  • 3 cups mixed olives
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons slivered store-bought preserved lemon rind

Nutrition 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

How to Make It

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