Lemon Rosemary Marinated Ripe Olives Recipes

MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA

Steps:

• Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.

WARM LEMON ROSEMARY OLIVES

Steps:

• Heat oven to 400°F. On large sheet of foil, place olives, rosemary, pepper flakes and grated lemon peel; drizzle with oil. Fold foil over olive mixture; pinch edges tightly to seal.
• Bake 30 minutes. Transfer mixture to serving dish. Garnish with lemon twists. Serve warm.

LEMON-ROSEMARY-MARINATED RIPE OLIVES

Steps:

• In a 1-quart glass jar with a tight-fitting lid combine the sliced lemon, the lemon juice, the shallots, the rosemary, and the red pepper flakes. In a saucepan of boiling water blanch the olives for 1 minute, drain them well in a colander, and add them to the jar while they are still warm. Add enough oil to the jar to just cover the olives. Seal the jar with the lid and shake it several times to combine and distribute the ingredients. Let the olives stand in a cool, dark place, shaking them daily, for 3 days. The olives keep, covered and chilled, indefinitely.

ROSEMARY, GARLIC AND LEMON MARINADE

Steps:

• Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

ROSEMARY MARINATED OLIVES

Steps:

• Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.

LEMON-ROSEMARY MARINADE

Steps:

• Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
• If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

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.

LEMON -ROSEMARY MARINATED RIPE OLIVES

Steps:

• In a 1 quart glass jar with tight fitting lid, combine the sliced lemon, the juice, shallots, rosemary and red pepper flakes.
• In a saucepan of boiling water blanch the olives for 1 minute; drain well and add to jar while still warm.
• Add enough oil to the jar to just cover the olives.
• Seal the jar and shake to distribute the ingredients.
• Let stand in a cool dark place, shaking daily for 3 days.
• The olives will keep indefinitely, covered and chilled.

MARINATED OLIVES WITH LEMON AND FRESH HERBS

Steps:

• In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
• Pour marinade over olives. They can be served immediately but will improve with a day to marinate.