Herbalicious Marinated Olives Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
1 cup green olives, unpitted (12-oz can)
1 cup Kalamata olives, unpitted (12-oz jar)
zest of 1 lemon
2 Tbsp fresh lemon juice
2 garlic cloves, crushed
1 Tbsp fresh oregano, chopped (or 1 tsp dried)
1 tsp fresh thyme leaves (or ¼ tsp dried)
1 tsp fresh rosemary, finely chopped (or ¼ dried)
1/4 teaspoon red pepper flakes
2 1/2 tablespoons olive oil
salt and pepper to taste
1Combine all of the ingredients in a bowl and stir them together. Allow to sit at room temperature for 20 minutes.
2Ditch the oil: Replace the oil with vegetable broth or more lemon juice.
3Spoiler Alert: Herbalicious Marinated Olives will stay fresh in an air-tight container in the refrigerator for about a week.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.