Marinated Olives
Green and black olives are infused with garlic, lemon zest, rosemary, and thyme in extra-virgin olive oil. The appetizer supplies flavorful fats while keeping digestible carbohydrates very low.
Combine the olives (500 g) with the infused oil and chill the appetizer until the flavor becomes rounded.
Prepare the marinade
Chop the garlic (6 g) and remove the zest from the lemon (6 g). Warm the olive oil (100 g) over low heat, then add the garlic (6 g), lemon zest (6 g), fresh rosemary (5 g), fresh thyme (3 g), and chili pepper (5 g). Heat for 2–3 minutes without browning the garlic. Remove from the heat and cool.
Marinate the olives
Place the olives (500 g) in a clean jar, cover with the infused oil, and add black pepper (2 g). Seal and refrigerate for 24 hours. Serve chilled or let the olives come briefly to room temperature.
If you have any questions about the recipe "Marinated Olives", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
