Hot And Spicy Sicilian Style Olives Recipes

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.

WARMED SPICED OLIVES

Steps:

• Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

ITALIAN OLIVES

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

CALABRIAN CRACKED OLIVES

Steps:

• Place Sicilian green olives in a resealable plastic bag, hit with mallet or hammer to crack the olives. Add olive oil, chili powder, parsley, garlic and vinegar. Mix well and serve.

HOT AND SPICY SICILIAN-STYLE OLIVES

Steps:

• 1. To prepare the brine, completely dissolve the salt in the water. Then stir in the vinegar, blending thoroughly. 2. Divide the olives evenly between the 2 jars. Add half of each of the seasonings to each jar, and follow with half of the brine. Fasten the lids loosely, and store the jars in a cool place (between 60°F and 70°F) for 2 months. If the brine spews out at any time, open the lid carefully and replace it with enough of the salt-and-vinegar brine to cover the olives. 3. After about 2 months, gas production and fermentation will stop. Seal the jars tightly and store in a cool place until the olives are mellow and have the desired flavor. The entire curing process will take from 4 to 6 months. The brine will preserve the olives for about a year, as long as the container is airtight and the olives are immersed in the brine.