Mixed Provencal Olives with Preserved Lemon and Oregano

Mixed Provencal Olives with Preserved Lemon and Oregano

Mixed Provencal Olives with Preserved Lemon and Oregano

By Martha Stewart
Serves 6

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Details
  • Servings:   6
  • Calories:   228
  • Protein:   2g
  •  
  • Fiber:   3g
  • Sugar:   2g
  • Carb Total:   6g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   23g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   condiments and sauces
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Cuisine
  • mediterranean
Comments
Ingredients
  • 2 cups assorted olives, such as nicoise, Nyons, and Picholine (8 to 10 ounces)
  • 4 pieces preserved lemon, sliced into 1 1/4-inch pieces
  • 1/4 cup white-wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice, or brine from preserved lemons
  • 2 teaspoons dried oregano
Instructions

Mixed Provencal Olives with Preserved Lemon and Oregano serves 6 original recipe by Martha Stewart.

View original preparation instructions

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