How To Make Delicious Marinated Olives Recipes

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.

MARINATED OLIVES

Steps:

• Remove the zest from the lemon and cut the zest into thin strips. Juice the lemon. Put the lemon zest and juice along with the garlic, chili, and olives into a large jar. Add the olive oil. Shake to coat.
• Refrigerate for 2 hours or up to two weeks shaking daily to mix everything up.
• Take the jar of olives out of the fridge 1 hour before serving so that the olive oil melts into a liquid.
• Transfer the olives to a bowl for serving using a spoon to scoop out olives, taking along some of the olive oil and flavorings.

MARINATED OLIVES

Steps:

• In a medium saucepan, combine olives, olive oil, orange slices, lemon slices, and fresh thyme. Season to taste with red-pepper flakes. Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit, and herbs to a serving dish; reserve oil for another use.

"TONI'S MARINATED OLIVES"

Steps:

• Chop tarragon and thyme and mince anchovies. In a deep bowl stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding.
• To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.

MARINATED OLIVES

Steps:

• Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
• Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.

HOW TO MAKE DELICIOUS MARINATED OLIVES

Steps:

• First, rid the olives of their brine by putting them in a strainer set inside a bowl filled with room temperature water. Let the olives sit for a minute or so and then rinse and drain them. If the olives still taste too briny, repeat the process one more time. Drain well.
• In a small saucepan combine the olive oil, the crushed coriander seeds, the oregano, the dried chili (or red pepper flakes), and the bay leaves. Simmer over a gentle heat for about 5 minutes, stirring frequently, until the mixture becomes fragrant.
• Remove from the heat and let it steep for 30 minutes.
• Place the olives is a small mixing bowl and pour the cooled mixture over them. Stir well to combine. Let the olives marinate at room temperature for at least an hour before storing them in an airtight container. (Hint: the longer they sit in the marinade the better they will taste).
• Serve the marinated olives in a shallow bowl with a small slotted spoon or toothpicks. After a day or two, you can store them in their air-tight container in the refrigerator for up to three weeks. The oil will solidify in the refrigerator so you should bring the olives to room temperature before serving them.

MARINATED OLIVES

Steps:

• Rinse the olives thoroughly under cold running water. Crack them with a hammer or the side of a heavy chefs knife (be careful not to crack the pit). In a large glass jar, place a single layer of olives and sprinkle them with coriander seeds and oregano. Scatter a few slices of garlic on top and make another layer in the same way. Continue until you have used all the olives and spices, then add enough olive oil so that the olives are completely covered. Leave in a dark place for 2 to 3 weeks.
• Drain and serve as needed and, after the olives have been consumed, use the oil for a vinaigrette.

MARINATED OLIVES

Steps:

• In a small bowl, combine vinegar, oil, garlic, thyme, salt and pepper. Pour marinade over olives. Marinate in refrigerator until ready to eat.