Marinated Greek Olives Recipes

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MARINATED OLIVES



Marinated olives image

Olives warmed up with herbs and spices.

Provided by Mia Kouppa

Categories     Appetizer

Time 30m

Number Of Ingredients 10

1/2 cup Kalamata olives
1/2 cup green olives
1/2 teaspoon grated lemon zest
1 garlic clove, crushed
1/2 teaspoon dried oregano
1/2 teaspoon fresh thyme leaves
1/4 teaspoon red pepper flakes
2 1/2 tablespoons olive oil
salt and pepper to taste
1 sprig fresh thyme

Steps:

  • Combine all of the ingredients in a bowl and stir them together. Allow to sit at room temperature for 20 minutes.
  • Transfer the contents of your bowl into a frying pan and heat over medium heat, stirring regularly. Continue until you see the oil start to sizzle.
  • Remove from the heat and transfer the olives and all of the herbs and oil into a bowl. Serve warm.

GREEK MARINATED OLIVES



Greek Marinated Olives image

a simple and delicous way to serve greek olives, or any olives for that matter

Provided by Kenton & Jane

Categories     appetizer

Number Of Ingredients 8

6 oz 170g jar of Kalamata pitted olives
1 teaspoon Oregano
1 garlic clove, diced
½ lemon, zested
½ teaspoon lemon juice
1 bay leaf
pepper
½ cup olive oil, plus extra to top off.

Steps:

  • Empty olives from jar into a strainer. Give a quick rinse to remove brine.
  • We can use the jar the olives came in.*
  • Add the oregano, garlic, lemon zest, lemon, bay leaf, pepper, and olive oil to the jar - mix.
  • Add olives.
  • Add extra olive oil to fill up, and seal.
  • Turn upside down so everything is mixed up (give it a shake or two)
  • Place it in the refrigerator for 24hrs.
  • Serve when desired.*

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

BRINED AND MARINATED GREEK-STYLE OLIVES



Brined and Marinated Greek-Style Olives image

In Tucson, there are many opportunities to harvest olives in parks and neighborhoods - they are usually ripe in November - December. You want to harvest them from the tree (not the ground!) before the first freeze. Well-watered trees that have not been treated with pesticides are best! Be gentle with the olives, and reject fruits that are soft or bruised. Plan to brine the olives within a couple of days of harvest - brining with salt leaches out the bitterness (you can't eat ripe olives off the tree). Buy your salt in bulk at the natural food store. I use 1-gallon pickle jars for the brining process and pint Ball caning jars for the finished marinated olives. This set of instructions is modified from many sources. Once you brine your own, you will be spoiled and never want to suffer store-bought olives again! Olives prepared as described will remain self-stable for at least a year. This is totally worth the hassle and wait!

Provided by Carianne

Categories     Very Low Carbs

Time P2m29D

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 6

mature olive
sea salt (not iodized)
organic lemon
oregano and other herbs
garlic
vinegar

Steps:

  • Sort olives by color/ripeness into different bowls. Green, mostly green, half green/purple, mostly purple, purple.
  • Clean olives thoroughly by rinsing under water (work in batches).
  • Use a paring knife to score/cut an "X" in each olive. This allows the brine to more easily leach the bitterness out of the olive.
  • Once a whole color-batch is scored, place in a one-gallon pickle jar with a brine of 8oz sea salt to water. Swish the brine throughly so that all the salt gets dissolved instead of settling to the bottom. Fill with water to almost the top. Use a ziploc baggie with some water in it to weight the olives. It is very important to keep all olives submerged to avoid mold problems. Leave the lid loose and put in a cool, dark place.
  • After one week, switch to a stronger brine of 1lb salt/gallon. I like to rinse the olives and sterilize the jars at this point. The smell and sensation of the clean, rinsed olives may blow your mind. I also use a new batch of clean ziplocs at this point to weight the olives. Keep those babies submerged!
  • After 2 weeks, replace brine again as above. Close lids firmly.
  • Replace brine as many times as necessary to achieve a taste you like (realizing they will be REALLY salty just out of the brine, even rinsed). I usually switch the brine 3 -4 times, 1 -2 weeks apart. Greener olives will take longer than purple olives.
  • When they've been brined to your satisfaction, the fun begins! Rinse throughly. Pack in sterilized jars to 2/3 full.
  • Add organic lemon slices (3-4 per jar), a whole or minced clove of garlic, and a teaspoon or so or dried oregano. Fill with vinegar (I like white vinegar for green olives and red wine for purples) and one teaspoon of salt to one inch below top of jar.
  • Add 1/2 inch of olive oil.
  • Seal firmly and agitate the mixture, then store in a cool, dark, place.
  • Once opened, these must be refrigerated. Bring them back to room temperature before serving to avoid a weird lumpy oil crud covering your beloved olives. Refrigerate any leftovers.
  • Play with the marinades - I like to do the green ones with hot peppers and carrots. Try different vinegars and herbs. A couple of years ago, I did a Thai theme, with ginger, lemon grass, hot peppers, and white vinegar. Delish!
  • I have found when I give these as gifts, people do not always use them, and that is a big bummer considering all the work that goes into them and how incredibly delicious they are. Better to bring them to a party to show them off, then tell people about the process. (Plus, you get to enjoy them, too).

Nutrition Facts :

GREEK MARINATED OLIVES



Greek Marinated Olives image

After messing up this Recipe #415322 - I stated olives first instead of mushrooms- I had to look for a marinated olives recipe too. I've found it at taste.com.au.Time does not include refrigerating time.

Provided by littlemafia

Categories     Low Protein

Time 6m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 lemon
600 g kalamata olives
500 ml olive oil
1/2 teaspoon dried greek oregano
1/4 teaspoon fresh ground black pepper
1 dried bay leaf

Steps:

  • Use a zester to remove the rind from lemon.
  • Place the olives in a large glass or ceramic bowl.
  • Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine.
  • Cover with plastic wrap and place in the fridge overnight to develop the flavours.
  • Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.

Nutrition Facts : Calories 604.6, Fat 63.1, SaturatedFat 8.8, Sodium 658.2, Carbohydrate 14.9, Fiber 6.1, Protein 1.7

WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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.

FETA CHEESE AND MARINATED GREEK OLIVES



Feta Cheese and Marinated Greek Olives image

Provided by Food Network

Time 50m

Yield 6 appetizer servings

Number Of Ingredients 14

8 ounces feta cheese, cut into 1/2-inch thick slices
4 tablespoons extra virgin olive oil
Juice one lemon
1/2 teaspoon dried Greek oregano
Freshly ground pepper, to taste
1/2 pound Calamata olives, drained
1/2 pound cracked green olives, drained
1/4 pound Thassos olives, drained
2 tablespoons dried Greek oregano
Pinch Aleppo pepper (crushed red pepper can be substituted)
Zest and juice one lemon
2 tablespoons fresh parsley, chopped
1 cup olive oil
Fresh ground pepper, to taste

Steps:

  • Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
  • Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;

MARINATED OLIVES



Marinated Olives image

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 10

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

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.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ITALIAN OLIVES



Italian Olives image

A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 12

2 cans (6 ounces each) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

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.

Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MARINATED GREEN OLIVES



Marinated Green Olives image

Provided by Molly O'Neill

Categories     appetizer

Time P5D

Yield About six servings

Number Of Ingredients 6

2 cups brine-cured green olives, pits in
1 tablespoon coriander seeds, smashed
1 clove garlic, peeled and smashed
6 black peppercorns
Zest from 1 lemon, cut in i-inch-wide slices
1/4 cup extra-virgin olive oil

Steps:

  • Combine all ingredients and allow to sit at room temperature for at least five days before serving.

MARINATED OLIVES



Marinated Olives image

These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.

Provided by Martha Rose Shulman

Categories     easy, appetizer

Time 5m

Yield 2 cups, serving 12

Number Of Ingredients 9

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 large garlic cloves, peeled, green shoots removed, thinly sliced
Strips of rind from 1 lemon (preferably organic)
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
2 cups imported olives (black, green or a mix) (about 3/4 pound)

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.

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