Balsamic Marinated Olives Recipes

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MARINATED BALSAMIC OLIVES



Marinated Balsamic Olives image

These are just like the marinated olives that you purchase in the European markets...if not better. They will stay forever in the fridge. This recipe makes quite a lot of olives (6 cups), but can be scaled down in half if desired....note: plan ahead, these olives need to stay in the fridge for at least 8 hours (the more time left marinating in the fridge, the stronger the flavor will be). Prep time includes the 8 hour refrigeration marinating time.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 8h

Yield 6 cups

Number Of Ingredients 6

2 (8 ounce) jars ripe olives, drained
2 (7 ounce) jars kalamata olives, drained
2 (7 ounce) jars pimento stuffed olives, drained
1/2 cup good quality olive oil
1/2 cup balsamic vinegar
1 tablespoon dried Italian seasoning

Steps:

  • In a bowl, combine all ingredients; cover and chill in the fridge for at least 8 hours.
  • Let stand for 30 minutes before serving.
  • Serve with a slotted spoon.

Nutrition Facts : Calories 442.5, Fat 43.8, SaturatedFat 5.9, Sodium 2112.9, Carbohydrate 15.3, Fiber 6.9, Sugar 3.5, Protein 2

"TONI'S MARINATED OLIVES"



Categories     Fish     Herb     Olive     Marinate     No-Cook     Spring     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 15

1/2 cup fresh tarragon leaves
1/4 cup fresh thyme leaves
5 flat anchovy fillets
2 cups drained brine-cured black olives such as Kalamata and/or Niçoise
2 cups drained brine-cured green olives such as picholine
1 cup extra-virgin olive oil
1/2 cup thinly sliced fennel bulb (sometimes called anise)
1/4 cup fresh lemon juice
2 tablespoons minced onion
2 tablespoons minced garlic
1 tablespoon anise seeds
2 teaspoons fennel seeds
2 teaspoons dried basil, crumbled
1 teaspoon freshly ground black pepper
2 to 4 tablespoons balsamic vinegar

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.

MARINATED OLIVES



Marinated Olives image

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 10

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

Steps:

  • Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MARINATED OLIVES



Marinated Olives image

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

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 large garlic cloves, peeled, green shoots removed, thinly sliced
Strips of rind from 1 lemon (preferably organic)
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
2 cups imported olives (black, green or a mix) (about 3/4 pound)

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.

GO-TO MARINATED OLIVES



Go-To Marinated Olives image

These olives get better with age, but the world will never know how good they can get since they don't last very long. I prepare all my olives this way. I mix them all up in a large jar and just pick out the ones I want for a particular recipe or just use a medley. They are stored in the refrigerator and the olive oil may harden; this does not affect flavor or quality. If you prefer your olives less oily, run under running water to rinse.

Provided by threeovens

Categories     < 15 Mins

Time 15m

Yield 1 jar

Number Of Ingredients 9

32 ounces olives (assorted Kalamata, Manzilla, Pimento stuffed, etc)
1/2 cup olive oil
1/2 cup balsamic vinegar
2 garlic cloves, minced
1 tablespoon red pepper, cut into thin strips
1 tablespoon orange peel, cut into thin strips
1 tablespoon lemon peel, cut into thin strips
1 sprig fresh oregano or 1 tablespoon dried oregano
1/4 teaspoon dried red pepper flakes (optional)

Steps:

  • Drain brining liquid and rinse assorted olives of your choice. Place in large jar. Combine olive oil and balsamic vinegar in a separate bowl or jar. Add remaining ingredients to olives. Pour in enough oil/vinegar mixture to just cover. Place cover on jar and shake to mix ingredients.
  • Store in refrigerator. Olives can be used right away, but the flavors will be optimal after about 2 weeks or so. These are terrific eaten as is or add to salads and other dishes. Disregard nutritional info since you won't be eating the liquid, I hope.

Nutrition Facts : Calories 2079.5, Fat 210.7, SaturatedFat 28.5, Sodium 8379.6, Carbohydrate 65.2, Fiber 32.3, Sugar 0.7, Protein 8.7

MARINATED OLIVE & CHEESE RING



Marinated Olive & Cheese Ring image

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, cold
1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices
1/3 cup pimiento-stuffed olives
1/3 cup pitted Greek olives
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 jar (2 ounces) pimiento strips, drained and chopped
Toasted French bread baguette slices

Steps:

  • Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

Nutrition Facts : Calories 168 calories, Fat 16g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 260mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

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