Balsamic Marinated Olives
Course: Appetizers u0026amp; SnacksCuisine: MediterraneanDifficulty: Easy
Servings
20
servingsPrep time
5
minutesCooking time
0
minutesCalories
90
kcalTotal Carbs
6
gramsNet carbs
1
gramFat
10g
gramsProtein
.6
gramsMy wife and I had these as part of a charcuterie tray at Spring City Wine Bar in Waukesha, WI and I knew that I just had to keto-fy this recipe to replicate the sweet and tangy flavors that pair so well with cheese. Fortunately, the waitress shared the non-keto recipe, which I tweaked just a bit. Make sure you read the notes below for information on the nutritional info and on how you can scale this recipe.
Ingredients
1/2 cup extra virgin olive oil (120mL)
1/4 cup balsamic vinegar (60mL)
2 TB Dijon mustard (30g)
1/2 TB minced garlic (7g)
1/2 tsp salt
1/2 tsp ground black pepper
1/2 TB Worcestershire sauce (7mL)
1/2 cup brown sugar substitute such as Truvia Complete (100g)
11 oz Kalamata olives (310g) – see note below
Directions
- Combine all ingredients except olives in a blender and blend at low to medium low speed for 2 minutes.
- Drain olives from their brine and place in a glass jar or storage container then add the marinade.
- Cover jar or container and allow to marinade for at least one day in the fridge.
- These will continue to get better over time and will last several weeks in the fridge.
Notes
- Nutritional information is based on a serving size of 4 olives and is likely overstated, as it takes into account ALL of the marinade. I estimate the carb count to be probably around 1/3rd of what I state above, unless you consume all of the marinade. Also, the majority of the carbs are from the erythritol in the Truvia Complete.
- I struggled with how to best list the amount of olives. The Tasso’s jar says that 4 olives is 15g. That means that you’ll have around 80-90 olives, give or take.
- If you are buying the 1.5L jar of Tasso’s Kalamata olives (or any other brand in that same size), you could make an entire jar of marinated olives by draining the brine, then multiplying this recipe by 2.5.
These sound amazing!!! I’ll make them today to serve on Thanksgiving (and beyond)
What type of bread is shown in the photo? Thank you!
Those are the crisps from Fox Hill Kitchens. Here’s my review: https://www.youtube.com/watch?v=WciZA3at75s