Greek Olive Cups Recipes

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GREEK-STYLE RIPE OLIVES RECIPE



Greek-Style Ripe Olives Recipe image

If you have an olive tree, try curing your own ripe olives at home.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Condiment

Time 30m

Yield bowl of olives

Number Of Ingredients 8

Cured ripe olives (see instructions)
For the Marinade:
1 1/2 cups white wine vinegar
1 tablespoon salt (dissolved in 2 cups water)
1/2 teaspoon dried oregano
3 lemon wedges
2 cloves garlic
1/3 cup olive oil (to start; more may be needed)

Steps:

  • Gather the ingredients. For this recipe, choose olives that are red to dark red.
  • Slash each olive deeply on one side using a very sharp knife to reduce bruising. Place olives in a large stoneware, earthenware, glass, or porcelain container.
  • Make a solution of 4 tablespoons salt dissolved in 1-quart water, and pour enough over the olives to cover.
  • Weight the olives with a piece of wood or a plastic bag filled with water so that they are completely submerged. Store in a cool place, changing the solution once a week for three weeks.
  • If a scum forms on the surface during that time, disregard it until it is time to change the brine; then rinse the olives with fresh water before covering with brine again. The scum is harmless.
  • At the end of three weeks, taste one of the largest olives. If it is slightly bitter and a bit tangy, they are done. Pour off the brine and rinse the olives. If the olives are still too bitter, brine again, soaking for another week; then rinse and marinate.
  • Gather the ingredients.
  • Combine white wine vinegar , salted water, oregano, lemon wedges, and garlic in a container large enough to hold the olives.
  • Add the cured olives and stir to coat in the mixture.
  • Add enough​ olive oil to form a 1/4-inch layer on top of the marinating olives (this will act as a seal and barrier). The olives will be ready to eat after sitting in the marinade for just a few days.
  • For long-term storage, leave the olives in the marinade and place in a cool pantry or refrigerate, covered. If kept too long, the lemon and vinegar flavors will dominate so eat these within a month after they are ready.

Nutrition Facts : Calories 1190 kcal, Carbohydrate 138 g, Cholesterol 0 mg, Fiber 29 g, Protein 12 g, SaturatedFat 10 g, Sodium 7035 mg, Sugar 66 g, Fat 75 g, ServingSize bowl of olives, UnsaturatedFat 0 g

GREEK OLIVE TAPENADE



Greek Olive Tapenade image

Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings (about 2 cups)

Number Of Ingredients 5

2 cups pitted Greek olives, drained
3 garlic cloves, minced
3 tablespoons olive oil
1-1/2 teaspoons minced fresh parsley
Toasted baguette slices

Steps:

  • In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GREEK OLIVE MEDLEY



Greek Olive Medley image

A wonderful presentation of Greek Olives, Hot Greek Peppers, Marinated Mushrooms and Cherry tomatoes. Add these to Antipasto Salad or serve as a side dish.

Provided by Potagekempcc

Categories     < 4 Hours

Time 2h

Yield 3 quarts

Number Of Ingredients 13

2 cups Greek olives (Drained & Pitted)
2 cups Sicilian olives (Drained & Pitted)
2 cups kalamata olives (Drained & Pitted)
2 cups feta-stuffed olives
1 cup pepperoncini pepper, hot (Golden Greek, Sliced)
2 cups marinated mushrooms
1 cup red pear shaped cherry tomatoes
2 tablespoons all purpose Greek seasoning
4 tablespoons Greek oregano (Chopped)
4 tablespoons flat leaf parsley (Chopped)
2 ounces balsamic vinegar (Kalamata)
6 ounces extra virgin olive oil (Kalamata Gold)
1/4 cup feta cheese with herbs

Steps:

  • Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss.
  • Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss.
  • Cover with plastic and let stand for 2-hours.
  • Place olives in a bowl to serve or on a platter.
  • Garnish with Fresh Chopped Oregano and Feta Cheese.

Nutrition Facts : Calories 744.1, Fat 76.1, SaturatedFat 10.4, Sodium 1857.9, Carbohydrate 19.4, Fiber 7.9, Sugar 4.5, Protein 2.5

GREEK FETA AND OLIVE SPREAD



Greek Feta And Olive Spread image

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

Provided by KILLERGREEN

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 12

Number Of Ingredients 7

1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
½ teaspoon dried oregano
1 tablespoon chopped black olives, drained

Steps:

  • In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

Nutrition Facts : Calories 70.2 calories, Carbohydrate 3.3 g, Cholesterol 12.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 260.2 mg, Sugar 2.3 g

NO-KNEAD, EASY GREEK OLIVE BREAD



No-Knead, Easy Greek Olive Bread image

An quick bread that does not require any kneading or forming!

Provided by Marilena Leavitt

Categories     Bread

Time 45m

Yield 1 loaf

Number Of Ingredients 7

1½ cups milk, lukewarm
1 envelope yeast
1½ tsp. sea salt
3 cups All-purpose, unbleached flour
¼-½ cup extra virgin olive oil
1 cup pitted Kalamata olives, chopped
1 TBSP. dried Greek oregano

Steps:

  • Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
  • In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
  • Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
  • Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
  • Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
  • Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
  • Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
  • Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.

GREEK OLIVE AND ONION BREAD



Greek Olive and Onion Bread image

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Provided by healthyfoodie

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

2 (.25 ounce) packages rapid rise yeast
½ cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 ½ teaspoons salt
½ teaspoon white sugar
¼ cup chopped fresh dill
¼ teaspoon garlic powder
2 cups pitted kalamata olives, chopped
1 ¾ cups warm water

Steps:

  • Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  • Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  • Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 579.8 calories, Carbohydrate 94.7 g, Fat 14.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 1.9 g, Sodium 993.5 mg, Sugar 2.2 g

MELOMAKARONA (GREEK OLIVE OIL-HONEY COOKIES)



Melomakarona (Greek Olive Oil-Honey Cookies) image

These classic Greek holiday cookies are made from a combination of olive oil and semolina. This gives them a cakelike texture that's crumbly yet still very moist, thanks to a soak in a fragrant, honey-sweetened syrup spiked with cinnamon and orange. Traditionally topped with chopped walnuts, you can use any nuts you like; pistachios are especially pretty with their pale green edges.

Provided by Melissa Clark

Time 50m

Yield About 4 dozen cookies

Number Of Ingredients 17

2 cups/400 grams granulated sugar
2 (2-inch-long) cinnamon sticks
1 whole clove
1 orange
1/2 cup/118 milliliters honey
1 1/3 cups/315 milliliters extra-virgin olive oil, plus more for greasing the pans, if needed
1 to 2 large oranges
1/4 cup/25 grams confectioners' sugar
2 tablespoons brandy
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon fine sea salt
3 cups plus 2 tablespoons/500 grams all-purpose flour
1 cup/110 grams fine semolina
1/2 teaspoon baking soda
1/2 cup toasted nuts, such as walnuts, pistachios or almonds, finely chopped

Steps:

  • Make the syrup: In a medium saucepan over high heat, combine sugar, cinnamon sticks and clove with 1 1/3 cups water. Cut orange in half and place in saucepan, flesh down. Bring to a boil, stirring occasionally, until the sugar completely dissolves, about 4 minutes. Remove from heat and stir in honey. Set aside to cool completely, leaving the cinnamon, clove and orange in the syrup until ready to use.
  • Heat the oven to 375 degrees and line 4 baking sheets with parchment paper or nonstick liners, or lightly grease the pans with olive oil.
  • Finely grate the zest of 1 orange into a large mixing bowl. Cut the orange in half and squeeze the juice into a measuring cup. If it doesn't measure 1 cup (240 milliliters), squeeze in enough juice from the other orange. Add juice to the bowl with the zest, then mix in olive oil, sugar, brandy, cinnamon, nutmeg, clove and salt.
  • In a separate mixing bowl, whisk together flour, semolina and baking soda. Gradually, fold in the flour mixture into the olive oil mixture. With a wooden spoon, mix until flour is just evenly incorporated.
  • Using your hands, roll dough into 1 1/2-inch ovals or egg-shapes, and place 1 inch apart on prepared baking sheets. Using the palm of your hand, lightly flatten dough. Bake until cookies are golden, 20 to 25 minutes, rotating baking sheets halfway through for even baking.
  • Right before the cookies are done, remove the orange, cinnamon sticks and clove from the syrup. As soon as the cookies are out of the oven, and working in batches, dunk the hot cookies in the cool syrup, gently flipping them for about 10 seconds so they can absorb the syrup. Remove cookies from the syrup using a slotted spoon and arrange them on a tray or plate. Sprinkle the center of each cookie with a generous pinch of nuts, patting them lightly so they stick to cookies.
  • Once cool, store in an airtight container at room temperature for up to 5 days. To prevent the cookies from sticking together, place sheets of wax or parchment paper between cookie layers.

GREEK OLIVE BREAD



Greek Olive Bread image

The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.-Tiffany Hartpence, Lander, Wyoming

Provided by Taste of Home

Time 50m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
6 tablespoons olive oil, divided
1 tablespoon sugar
1 teaspoon salt
3-1/2 cups all-purpose flour
1/2 cup crumbled feta cheese
1/3 cup Greek olives

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 178 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

GREEK LEMON CUPCAKES WITH GREEK YOGURT AND OLIVE OIL.



Greek Lemon Cupcakes With Greek Yogurt and Olive Oil. image

These cupcakes are based on a Greek cake made with yogurt called yiaourtopita, which translates into yogurt pie but is basically a syrupy yogurt cake. This version is lighter; has fewer eggs and does not contain butter. From the blog olivetomato

Provided by momaphet

Categories     Dessert

Time 35m

Yield 12-15 cupcakes

Number Of Ingredients 10

2 cups flour
4 teaspoons baking powder
1 cup sugar
1 cup olive oil
7 ounces low fat Greek yogurt (200 grams)
2 eggs
1 -2 lemon, juiced
2 lemons, Zest
1 -2 tablespoon fresh lemon juice
1/2-1 cup powdered sugar

Steps:

  • DIRECTIONS.
  • Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners.
  • In a large bowl mix sugar and olive oil, add the eggs and mix.
  • Add the yogurt, lemon peel and lemon juice and mix well.
  • In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing.
  • Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
  • Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze.
  • Lemon Glaze.
  • Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.

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From savortheflavour.com


GREEK OLIVE BREAD RECIPE (ELIOPSOMO) ME TO MATI
2019-07-22 Instructions. In a shallow bowl add yeast, sugar, 4 tablespoons of lukewarm water and combine ingredients. Add 2 tablespoons of sifted flour to the mixture, combining thoroughly. Dust some sifted flour over the mixture and cover bowl with a clean kitchen towel. Place covered bowl in a warm area for up to 60 minutes, allowing yeast mixture to ...
From metomati.com


GREEK OLIVE CUPS - MEDITERRANEAN RECIPES
The recipe Greek Olive Cups could satisfy your Mediterranean craving in approximately 45 minutes. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 69 calories, 2g of protein, and 6g of fat. This recipe serves 30. Head to the store and pick up cheddar cheese, mayonnaise, phyllo shells, and a few ...
From fooddiez.com


A DELICIOUS GREEK VEGAN TREAT. GREEK BISCUITS - OLIVE OIL COOKIES ...
2019-11-25 Instructions. In a mixing bowl, add nuttelex (olive spread) beating over low speed. Slowly combine 1 cup olive oil and 1 cup sugar. Increase mixer speed to medium, allowing the mixture to combine. Slowly add the rest of the olive oil and sugar. Add soda water. Allow mixture to thoroughly combine, adding one-shot ouzo.
From metomati.com


LADOKOULOURA: GREEK STYLE OLIVE OIL COOKIES - DIMITRAS …
Instructions. Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius. Zest the oranges before juicing them. Combine the flour, baking soda, baking powder, salt, and orange zest in a large bowl and whisk all the ingredients together. In another bowl, combine the olive oil, orange juice, water, sugar, cinnamon, cloves, and vanilla extract.
From dimitrasdishes.com


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