Herbed Olive Puree Recipes
ITALIAN HERB INFUSED OLIVE OIL
Olive oil with Italian herbs.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg
HERB-INFUSED OLIVE OIL
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.
HERBED OLIVE PUREE
Original recipe by the Roman Statesman Cato the Elder in the second century B.C. Recipe "modernization" found in "The Philosopher's Kitchen" by Francine Segan.
Provided by ThatSouthernBelle
Categories Spreads
Time 6h3m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth.
- Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours.
- Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections.
Nutrition Facts : Calories 68.8, Fat 7.2, SaturatedFat 1, Sodium 164, Carbohydrate 1.4, Fiber 0.6, Sugar 0.2, Protein 0.2
FRESH HERBED OIL PASTE
Steps:
- In a blender, combine the garlic, green onions, olive oil, herbs, salt and crushed pepper. Blend until smooth. Store in an airtight container, in the refrigerator. This paste may be kept refrigerated, for up to a week.
- Brush country bread or boned chicken breasts with the herbed oil paste and grill.
HERB-MARINATED OLIVES
Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Herb-Marinated Olives, Garden Veggie Dip, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).
HERBED OLIVES
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- In a container with a tight-fitting lid combine all ingredients with salt and pepper to taste and chill, shaking occasionally, at least 1 day and up to 1 week.
- Serve olives at room temperature.
HERBED OLIVES
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- In a bowl stir together the olives, the herbs, the lemon juice, the zest, and the oil and let the olives marinate, covered and chilled, for 3 days. The marinated olives may be made 2 weeks in advance and kept covered and chilled. Serve the olives at room temperature.
OLIVE PUREE
Here's a simple olive tapenade you can use as a dip at your next party. The UK chef Heston Blumenthal also recommends mixing it into a risotto or pasta dish, or as an accompaniment to meat such as duck or chicken. I find this serves two as a snack.
Provided by Sackville
Categories Low Protein
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Purée everything together using a blender or hand mixer.
- Serve along with some bread (I like to toast slices of French baguettes) or crackers.
Nutrition Facts : Calories 118.5, Fat 12.1, SaturatedFat 1.6, Sodium 436.3, Carbohydrate 3.4, Fiber 1.8, Protein 0.6
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