Aceitunas Al Tomillo Thyme Scented Green Olives Recipes

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.

WARM CITRUS-MARINATED OLIVES

Steps:

• Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
• In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
• Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.

ACEITUNAS A LA SEVILLANA (SEVILLA-STYLE GREEN OLIVES)

Steps:

• Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water.
• Shake well and marinate at room temperature for several days.
• Serve room temperature.
• May be kept for weeks in the refrigerator; return to room temperature before serving.

MARINATED OLIVES

Steps:

• In a medium saucepan, combine olives, olive oil, orange slices, lemon slices, and fresh thyme. Season to taste with red-pepper flakes. Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit, and herbs to a serving dish; reserve oil for another use.

GORGONZOLA-THYME-STUFFED OLIVES RECIPE - (4.1/5)

Steps:

• In a medium mixing bowl beat gorgonzola cheese and cream cheese with an electric mixer on medium speed until creamy. Stir in thyme and pepper. Spoon cheese mixture into a pastry bag fitting with a small plain round tip. Pipe the cheese mixture into each olive. Spoon olives into a glass container. MAKE-AHEAD: Store olives in the refrigerator for up to 7 days. To serve, let stand at room temperature for 1 hour.