Festive Marinated Olives Recipes

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.

ROSEMARY ORANGE AND GARLIC MARINATED OLIVES

Steps:

• In a medium saucepan set over low heat, combine the oil, rosemary sprigs, sliced garlic, and red pepper flakes.
• Using a vegetable peeler, cut the peel from the orange. Cut the orange into slices. Add both the peel and the orange slices to the saucepan.
• Drain the olives and add to the oil mixture. Stir to coat the olives with the marinade.
• Heat for 5 minutes to warm through. Transfer the olive mixture to a glass jar and allow to cool to room temperature. The olives can be served slightly warm or at room temperature.
• The olives can be refrigerated in the glass jar for 7 days. Bring the olives to room temperature before serving.

MARINATED OLIVE & CHEESE RING

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.

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 OLIVES

Steps:

• Put the olives in a shallow bowl, add the lemon strips and herbs; season with salt and pepper. Toss gently with your hands to combine. Cover with olive oil and let marinate for 30 to 45 minutes. Serve as a noshing platter alongside the fried zucchini flowers.

MARINATED OLIVES

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.