2 Day Herb Marinated Pimiento Stuffed Olives Recipes

HERB-MARINATED OLIVES

Steps:

• Using a vegetable peeler, remove the zest from the orange. Halve and squeeze the orange over a small bowl to release as much juice as possible.
• Smash the garlic cloves by placing them on a chopping board and pressing down hard with the heel of your hand, the bottom of a cast-iron skillet, or the flat side of a chef's knife. Place the garlic, olives, bay leaves, thyme, and rosemary in a large bowl and add the olive oil and the orange zest and juice. Mix well.
• Cover the bowl with plastic wrap and marinate at room temperature for no more than 4 hours or refrigerate at least overnight and up to 1 week.
• When you're ready to serve the olives, garnish with the almonds, if using, and a sprinkle of sea salt. You want to consume the olives within a week of preparing them-chances are that will pose no problem at all.

2 DAY HERB MARINATED PIMIENTO STUFFED OLIVES

Steps:

• In a small saucepan heat all the ingredients except Olives, bring to a simmer, lower heat and continue to simmer for 5 minutes.
• Meanwhile put the oilives into a jar.
• While the marinade is still hot pour over the olives, close the jar, rotate a few times, place in the fridge for 48 hours.
• Flip the jar everytime you open the fridge.
• Serve, enjoy.

CITRUS MARINATED OLIVES

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

FESTIVE MARINATED OLIVES

Steps:

• Add the olive oil and sherry vinegar to a pitcher and mix.
• Divide the olives, cranberries, summer sausage, garlic, rosemary, bay leaves and orange zest among three 1-pint mason jars. Pour a third of the oil and vinegar mixture into each jar. Top up with extra oil if needed. Put on the lids and refrigerate until needed.

MARINATED ALMOND-STUFFED OLIVES

Steps:

• Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.

PIMIENTO-STUFFED OLIVE BREAD

Steps:

• In a large bowl, combine biscuit mix and sugar. In another bowl, whisk egg and buttermilk. Stir into dry ingredients just until moistened. Fold in the Swiss cheese, olives and walnuts. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, combine cream cheese and chives. Serve with bread. Refrigerate leftovers.

HERB-MARINATED FETA WITH OLIVES

Steps:

• Combine cumin, coriander, and red pepper in a small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

HERB-MARINATED OLIVES

Steps:

• In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).

"TONI'S MARINATED OLIVES"

Steps:

• Chop tarragon and thyme and mince anchovies. In a deep bowl stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding.
• To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.

HERB-MARINATED FETA AND OLIVES

Steps:

• Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving.
• Transfer mixture to bowl and place on platter. Surround with baguette slices.