Appetizers · ALWAYS FREE
Warm lemon & oregano olives
Warm mixed olives with fresh oregano and thin strips of lemon peel.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Put olives, oil, lemon peel and garlic in a small saucepan over low heat. Warm gently for 6–8 minutes, stirring, until fragrant; do not fry the garlic or boil the mixture.
- Remove from heat and stir in oregano. Let stand for 5 minutes so flavors mingle. Remove the crushed garlic before serving.
- Divide into 6 appetizer portions of about 1.76 oz olives each, with the flavored oil. Check pitted olives for remaining pits. Refrigerate promptly in a shallow covered container at 40°F (4°C) or colder, within 2 hours or within 1 hour above 90°F (32°C). Use within 3–4 days. This short-term refrigerated dish is not shelf-stable and is not for home canning.
Estimated nutrition
Per serving · 1 of 6- Calories
- 97 kcal
- Protein
- 0.5 g
- Total carbohydrate
- 2.9 g
- Total fat
- 9.9 g
- Total sugars
- 0.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Green/purple olive mix assumed 50:50, represented by green and ripe-black drained olive profiles. Fresh herb nutrition uses an official AFCD imputed profile. AFCD borrowed its main values from fresh rosemary and its sugar value from parsley; this small ingredient estimate is lower-confidence than analytical food data.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegan: Plain green and purple olives with olive oil, lemon peel, oregano and garlic; the olive packing ingredients are explicitly restricted to water, salt and lactic or citric acid.
Required label checks: Use the specified plain olive packing ingredients; this does not include feta-stuffed olives. Lactic acid by name is not the same ingredient as milk.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
