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Marinated Roasted Olives
Source: Lindsay®

Warm, toasty olives sautéed with fennel and garlic, then roasted with orange and lemon zest.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 59.4
Total Carbs 4.4 g
Dietary Fiber 1.0 g
Sugars 0.3 g
Total Fat 3.6 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 29.5 mg
Protein 0.2 g
Sodium 105.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  extra virgin olive oil
6 each  large garlic cloves
1 pinch  hot red pepper flakes
0 1/4 tsp  fennel seed
1 tbsp  fresh thyme
6 oz  Lindsay® Large Black Ripe Pitted Olives
4 tbsp  grated orange peel
4 tbsp  fresh lemon peel
2 tbsp  fresh lemon juice
0 1/4 tsp  salt
  1. Heat oven to 400°F.
  2. Heat oil in a large oven-proof skillet (wrap handle in foil) over medium heat.
  3. Add garlic; sauté 2 minutes.
  4. Add red pepper flakes, fennel seeds and thyme sprigs; sauté 1 minute.
  5. Stir in olives, orange and lemon peel.
  6. Transfer skillet to oven; bake 10 minutes or until olives are softened and heated through.
  7. Season with lemon juice and salt. Serve warm.

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