MARINATED OLIVES
Olives warmed up with herbs and spices.
Provided by Mia Kouppa
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a bowl and stir them together. Allow to sit at room temperature for 20 minutes.
- Transfer the contents of your bowl into a frying pan and heat over medium heat, stirring regularly. Continue until you see the oil start to sizzle.
- Remove from the heat and transfer the olives and all of the herbs and oil into a bowl. Serve warm.
GREEK MARINATED OLIVES
a simple and delicous way to serve greek olives, or any olives for that matter
Provided by Kenton & Jane
Categories appetizer
Number Of Ingredients 8
Steps:
- Empty olives from jar into a strainer. Give a quick rinse to remove brine.
- We can use the jar the olives came in.*
- Add the oregano, garlic, lemon zest, lemon, bay leaf, pepper, and olive oil to the jar - mix.
- Add olives.
- Add extra olive oil to fill up, and seal.
- Turn upside down so everything is mixed up (give it a shake or two)
- Place it in the refrigerator for 24hrs.
- Serve when desired.*
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GREEK-STYLE RIPE OLIVES RECIPE
Steps:
- Gather the ingredients. For this recipe, choose olives that are red to dark red.
- Slash each olive deeply on one side using a very sharp knife to reduce bruising. Place olives in a large stoneware, earthenware, glass, or porcelain container.
- Make a solution of 4 tablespoons salt dissolved in 1-quart water, and pour enough over the olives to cover.
- Weight the olives with a piece of wood or a plastic bag filled with water so that they are completely submerged. Store in a cool place, changing the solution once a week for three weeks.
- If a scum forms on the surface during that time, disregard it until it is time to change the brine; then rinse the olives with fresh water before covering with brine again. The scum is harmless.
- At the end of three weeks, taste one of the largest olives. If it is slightly bitter and a bit tangy, they are done. Pour off the brine and rinse the olives. If the olives are still too bitter, brine again, soaking for another week; then rinse and marinate.
- Gather the ingredients.
- Combine white wine vinegar , salted water, oregano, lemon wedges, and garlic in a container large enough to hold the olives.
- Add the cured olives and stir to coat in the mixture.
- Add enough olive oil to form a 1/4-inch layer on top of the marinating olives (this will act as a seal and barrier). The olives will be ready to eat after sitting in the marinade for just a few days.
- For long-term storage, leave the olives in the marinade and place in a cool pantry or refrigerate, covered. If kept too long, the lemon and vinegar flavors will dominate so eat these within a month after they are ready.
Nutrition Facts : Calories 1190 kcal, Carbohydrate 138 g, Cholesterol 0 mg, Fiber 29 g, Protein 12 g, SaturatedFat 10 g, Sodium 7035 mg, Sugar 66 g, Fat 75 g, ServingSize bowl of olives, UnsaturatedFat 0 g
WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
MARINATED MIXED OLIVES
Marinating a mix of olives is yet another fast and easy way to add another flavorful dish to your happy hour selection.
Provided by Dave Lieberman
Categories appetizer
Time 8h5m
Yield varies
Number Of Ingredients 7
Steps:
- If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.
MARINATED OLIVES
These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 5m
Yield 2 cups, serving 12
Number Of Ingredients 9
Steps:
- Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
- Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
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