Prep 10 mins
Cook 0 mins
- 1 bunch fresh broccoli
- 1⁄8 teaspoon morton lite salt (less or none)
- 1 lemon, juiced
- 2 teaspoons olive oil
- 12 stuffed olives, cut in half
- Wash broccoli and cut off flowerets into bite size pieces.
- Sprinkle with olive oil, garlic powder and lite salt.
- Add stuffed olives and the juice of one lemon.
- Toss lightly with fork and cover.
- Marinate for several hours before serving.
- Serve with wooden picks for spearing.