Basil Olives Recipes

OLIVES MARINATED IN CHILLI, BASIL AND GARLIC

Olives Marinated in Chilli, Basil and Garlic image

Make and share this Olives Marinated in Chilli, Basil and Garlic recipe from Food.com.

Provided by katew

Categories Vegetable

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

3 cups kalamata olives
3 garlic cloves
1 red fresh chili pepper
1 cup fresh basil leaf
1 tablespoon mustard seeds
3 tablespoons virgin olive oil

Steps:

Finely chop garlic,chilli and basil.
Mix these ingredients with olives, mustard seeds and oil
Store in sealed jar and keep in fridge.

Nutrition Facts : Calories 89.5, Fat 8.6, SaturatedFat 1.1, Sodium 297.2, Carbohydrate 3.5, Fiber 1.5, Sugar 0.3, Protein 0.8

SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)

Sun-Dried Tomato & Basil Olive Tapenade (5 Minutes!) image

Simple, fresh, and flavorful olive tapenade made with just 6 ingredients. Perfect as a tangy dip, savory pairing for hummus, or sandwich spread!

Provided by Minimalist Baker

Categories Dip

Time 5m

Number Of Ingredients 8

Ingredients

2 cups pitted, drained olives ((we love Kalamata and green olives))
2 cloves garlic, smashed
1/3 cup sun-dried tomatoes ((not packed in oil)*)
1/3 cup tightly packed fresh basil
1-2 Tbsp olive oil
3 Tbsp lemon juice ((1 lemon yields ~3 Tbsp or 45 ml))
Hummus
Pita chips / crackers ((ensure gluten-free for GF eaters))

Steps:

Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn't find it needed it.
Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

Nutrition Facts : ServingSize 1 three-Tbsp servings, Calories 99 kcal, Carbohydrate 4.8 g, Protein 1 g, Fat 9.2 g, SaturatedFat 4.2 g, Sodium 559 mg, Fiber 1.9 g, Sugar 1.5 g

SAUTEED ASPARAGUS WITH OLIVES AND BASIL

Sauteed Asparagus with Olives and Basil image

Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, finely chopped
2 pounds medium asparagus, trimmed and cut into 2-inch pieces at an angle
Kosher salt and freshly ground black pepper
3 tablespoons pitted kalamata olives, slivered
2 tablespoons chopped fresh basil

Steps:

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

Nutrition Facts : Calories 126 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 201 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams, Sugar 4 grams

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