Eating Whole Foods -Mediterranean Marinated Olives

Live Holistically is a multi-author site.
This post was written by: Pat Kennelly

Yesterday, I had a meal at a restaurant that exemplified the way I like to eat. Simple ingredients, whole foods, and rich flavors without a lot of unnecessary calories. The salad was simple, three dark green romaine leaves filled with chopped red pepper, celery and carrot and a sprinkling of blue cheese topped with a drizzle of extra virgin olive oil and balsamic vinegar. As a starter, the waitress brought over a small bowl of marinated Mediterranean style olives that we could enjoy with our red wine. And the entrees themselves were moderate portions of organic meats with fresh sauteed local greens. Instead of rich sauces the chef used fruit compotes and reduced vegetable sauces to highlight the clean flavors. I left the dinner feeling very satisfied. Eating well but in moderation.

Mediterranean Marinated Olives

4 cups mixed black and green olives with pits
2 garlic cloves, peeled
1 sprig fresh thyme
1 spring fresh rosemary
1 lemon zested
1 orange zested
2 small dried chilies
1 1/4 cups extra-virgin olive oil, to cover

Rinse the olives, then pack them in a canning jar with the garlic, herbs and zest. Cover with olive oil. Leave for 2-3 weeks for the flavors to meld.

Serve as a starter on their own or with chunks of feta cheese.