Marinated olives


By Dr. Ronald Hoffman

Serves 8-12

1 pound mixed olives in brine
1 small Spanish onion
1 red onion
1 red bell pepper
1 green bell pepper
1 garlic clove, minced
1 lemon, quartered
1 tablespoon whole black peppercorns
1 teaspoon red pepper flakes
1 tablespoon parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
3/4 cup extra-virgin olive oil

  1. Drain the olives from their brine, rinse briefly under cold water, and place in a large bowl.
  2. Dice the Spanish and red onions and red and green bell peppers. Place in the bowl with the olives. Add the remaining ingredients. Mix well and cover the bowl with plastic wrap.
  3. Let marinate for 24 hours before serving.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.


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