Mixed Provencal Olives with Preserved Lemon and Oregano

Name: Mixed Provencal Olives with Preserved Lemon and Oregano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters extra-virgin olive oil; 473 milliliters assorted olives, such as nicoise, nyons, and picholine (8 to 10 ounces); 2 teaspoons dried oregano; 4 preserved lemon, sliced into 1 1/4-inch pieces; 1 Tbsp freshly squeezed lemon juice, or brine from preserved lemons; 59 milliliters white-wine vinegar

You can never have too many side dish recipes, so give Mixed Provencal Olives with Preserved Lemon and Oregano a try. This gluten free, primal, and fodmap friendly recipe serves 8. One portion of this dish contains about 0g of protein, 19g of fat, and a total of 172 calories. A mixture of olive oil, olives, preserved lemon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.