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A jar of green and black olives

Rosemary Sun-Dried Tomato Olives

Print Recipe
Green and black olives marinated with sun-dried tomatoes and rosemary.
Course Appetizers
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 ounces/1 pint
Calories 194
Author Janette

Ingredients

  • 1 cup (170 grams) pitted kalamata olives in water, drained
  • 1 cup (170 grams) pitted green olives in water, drained
  • 4 tablespoons sun-dried tomatoes in packed in oil chopped
  • ½ cup oil from the sun-dried tomatoes in oil
  • ¼ cup good olive oil
  • 1 ½ teaspoons fresh rosemary finely chopped
  • Freshly ground black pepper

Instructions

  • To a mixing bowl all the olives, sun-dried tomatoes and oil, rosemary and pepper.
    Transfer to a 16 ounce (453 gram) jar with a lid and refrigerate until ready to use.

Video

Nutrition

Serving: 2ounces | Calories: 194kcal | Carbohydrates: 1g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 19g | Sodium: 20mg