Olives + Preserved Lemon

olives-preserved-lemon Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates


  • 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.

  • Yield: Makes 12 servings

Nutritional Information

Calories per serving: 58
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 0.0g
Carbohydrate per serving: 3g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 276mg
Calcium per serving: 31mg

Good to Know

Get your meal going with proteins, nutrients, and antioxidants found in this tangy, bite-sized starter.