Sometimes you want a nosh that is a little salty and pungent: something that wakes up the mouth. Marinated spiced olives do exactly that, and they’re keto-friendly, too. Something to keep in mind now that we are past the carb-heavy holiday of Passover!

Marinated Spiced Olives

Yield: 3 cups

Ingredients

• 1 cup extra-virgin olive oil
• 3 tablespoons chopped preserved lemon
• 1 tablespoon brine from preserved lemons
• 1 tablespoon zaatar spice mix (you can substitute oregano, if you can’t find this Israeli spice mixture)
• 3 garlic cloves, run through a microplane
• 1/2 teaspoon crushed red pepper flakes
• 3 cups mixed olives (not pitted)

Method:

1. In a small saucepan, gently heat all ingredients except for the olives. Pour the heated marinade over the olives.
2. Marinate at room temperature for at least 2 hours before serving.
3. Can be made ahead and refrigerated for up to one week. Bring to room temperature for serving.