Marinated Green Olives Chakistes Kibrisli Style Recipes

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MARINATED GREEN OLIVES - CHAKISTES KIBRISLI STYLE



Marinated Green Olives - Chakistes Kibrisli Style image

My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak into the olives. The olives are then jarred with the brine and stored away for months. This recipe is not that process but it's the way it's marinated for Mezze's. Measurements are for personal preference only, you could use less lemon if you don't prefer it to be tangy. Enjoy

Provided by Chef floWer

Categories     Turkish

Time 5m

Yield 200 Grams Marinated Olives

Number Of Ingredients 6

200 g green olives, large size
2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 lemon, juice of
1 tablespoon coriander seed, which has been crushed with a mortar and pestle
1/8 teaspoon red chili pepper flakes (optional)

Steps:

  • Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
  • Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
  • Olives to be eaten within three days or flavour will change dramatically.

MARINATED GREEN OLIVES



Marinated Green Olives image

With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are the best olives ever (bold statement, I know!).

Provided by misstasty

Categories     Vegan

Time 10m

Yield 10-15 serving(s)

Number Of Ingredients 7

300 g green olives in brine
2 teaspoons fresh rosemary, finely chopped
1 teaspoon fennel seed
1 teaspoon peppercorn
2 dried chilies
1/2 preserved lemons or 1 lemon, zest of
olive oil, to cover

Steps:

  • Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
  • Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
  • drain the olives and give them a rinse off in water.
  • Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
  • I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.

Nutrition Facts : Calories 53.1, Fat 4.8, SaturatedFat 0.7, Sodium 468.6, Carbohydrate 3.5, Fiber 2, Sugar 0.2, Protein 0.7

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 MOZZARELLA, OLIVES AND CHERRY TOMATOES



Marinated Mozzarella, Olives and Cherry Tomatoes image

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.

Provided by David Tanis

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
3/4 cup olives, such as Moroccan or niçoise
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1 pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

Steps:

  • Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
  • In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
  • When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

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.

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