Recipe by Health December 2014

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Credit: Romulo Yanes

Recipe Summary test

prep:
10 mins
chill:
8 mins
total:
18 mins
Yield:
Yield: 4 2-cup jars (about 8 cups with liquid) (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse olives under warm water and drain on a paper towel-lined baking sheet. Dry thoroughly.

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  • Transfer to a large bowl and add remaining ingredients, tossing to combine well. Cover and refrigerate for at least 8 hours and up to overnight.

  • Fill clean and dry 2-cup-capacity jars with mixture. Cover tightly and keep chilled for up to a week, then discard any leftovers.

Nutrition Facts

131 calories; fat 15g; saturated fat 2g; carbohydrates 1g; fiber 1g; sodium 441mg; calcium 15mg.
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