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.
MARINATED OLIVES
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
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.
MARINATED MOROCCAN OLIVES
Olives are abundant in Moroccan cuisine; often times they are marinated in olive oil and lemon, or in a Moroccan hot sauce called "harissa" (which is made from red chilis, garlic, coriander and cumin). For my olives, I am combining the best of both worlds by marinating the olives in lemon and olive oil, plus some of the seasonings found in harissa.
Provided by Sommer Clary
Categories Vegetable
Time 12h2m
Yield 2 1/4 cups
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
- Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.
MOROCCAN OLIVES WITH HARISSA RECIPE
Steps:
- Soak the olives in a bowl of water for a few hours or overnight; drain. (Or, if the olives are hard, soften them by soaking in boiling water for 15 minutes.) For better infusion of the marinade, make one or two small incisions in each olive (or gently crush them to crack the flesh of the olive).
- While the olives are soaking, make the harissa if it's not already prepared: Remove the seeds from the chile peppers then soak in hot water for a half hour or until tender enough to mash. Drain. Lightly toast the seeds in a skillet (just until fragrant) and grind them with a mortar and pestle. Add the softened chile peppers, garlic, salt, lemon juice and olive oil to the mortar and grind to a paste. Thin as desired with additional lemon juice and olive oil. Store in a covered container in the refrigerator until needed.
- Seed the preserved lemon and cut it into thin strips.
- Combine the preserved lemon with the drained olives, parsley. lemon juice and as much harissa as desired.
- If you like, a little additional olive oil or garlic can be mixed in to the olives.
- Cover and refrigerate for 6 to 8 hours (overnight is best) before serving. The olives will keep in the fridge for several weeks. Leftover harissa may be stored in the fridge as well for use as a condiment with other foods.
Nutrition Facts : Calories 124 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 1 g, Sodium 649 mg, Sugar 1 g, Fat 11 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
MOROCCAN OLIVES
Serve your family with these marinated Moroccan olives - a flavorful appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h10m
Yield 6
Number Of Ingredients 9
Steps:
- In 8-inch nonstick skillet, heat 2 tablespoons oil 1 minute. Add fennel seed, coriander seed, cumin seed, pepper flakes and garlic; cook and stir over medium heat 1 minute or until fragrant. Remove from heat. Add olives and orange peel; stir until olives are coated.
- Divide mixture between 2 small jars or containers with tightfitting lids. Pour 3/4 cup oil over mixture in jars. Cover; refrigerate at least 4 hours before serving. Serve at room temperature. Store in refrigerator up to 1 week.
Nutrition Facts : Calories 308, Carbohydrate 2 g, Fat 7, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 205 mg
MIDDLE EASTERN MARINATED OLIVES
Make and share this Middle Eastern Marinated Olives recipe from Food.com.
Provided by Dancer
Categories Southwest Asia (middle East)
Time 4h
Yield 60 olives
Number Of Ingredients 4
Steps:
- Rinse the olives, then soak in cold water for at least 4 hours, drain.
- Combine the olives with the remaining ingredients.
- Cover and refrigerate for at least 1 day and up to 1 week.
- Serve at room temperature.
- Variation; Add 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme.
Nutrition Facts : Calories 11, Fat 1, SaturatedFat 0.1, Sodium 66, Carbohydrate 0.5, Fiber 0.2, Protein 0.1
MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES
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
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
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
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.
More about "marinated moroccan olives recipes"
GOURMET MARINATED OLIVES - THE DARING GOURMET
From daringgourmet.com
EASY MARINATED OLIVES {7 SIMPLE INGREDIENTS!} - PLAYS WELL …
From playswellwithbutter.com
HOW TO MAKE MARINATED OLIVES THE EASY WAY - SIMPLE …
From momcandothis.com
Estimated Reading Time 5 mins
MAKING MOROCCAN MARINATED OLIVES - AUTHENTIC RECIPE
From moroccanzest.com
Cuisine MoroccanTotal Time 10 minsServings 4
MARINATED MEDITERRANEAN OLIVES WITH LEMON, ROSEMARY AND GARLIC
From mediterrasian.com
THE BEST EASY MARINATED OLIVES RECIPE | FOODIECRUSH.COM
From foodiecrush.com
EASY MARINATED OLIVES FROM SPAIN - THE ENDLESS MEAL®
From theendlessmeal.com
FRENCH HERBED OLIVES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
MARINATED MOROCCAN OLIVES RECIPE - FOOD.COM | RECIPE | OLIVE …
From pinterest.com
MARINATED SPANISH OLIVES RECIPE | MYRECIPES
From myrecipes.com
MARINATED OLIVES - EASY RECIPE WITH 15 MINUTES OF PREP
From fifteenspatulas.com
MARINATED GREEN HARISSA OLIVES - WHAT'S GABY COOKING
From whatsgabycooking.com
MOROCCAN MARINATED OLIVES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CLASSIC MARINATED OLIVES – A COUPLE COOKS
From acouplecooks.com
MARINATED MOROCCAN OLIVES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOROCCAN SPICED OLIVES RECIPE | EPICURIOUS
From epicurious.com
MAKING MOROCCAN MARINATED OLIVES - AUTHENTIC RECIPE
From pinterest.com
MEDITERRANEAN MARINATED OLIVES - NIKKI VEGAN
From nikkivegan.com
THE EASIEST MARINATED OLIVES | LIVE EAT LEARN
From liveeatlearn.com
EASY MARINATED OLIVES - FORK IN THE KITCHEN
From forkinthekitchen.com
EASY MARINATED OLIVES RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
RECIPES > APPETIZERS > HOW TO MAKE MORROCCAN SPICED OLIVES
From mobirecipe.com
MOROCCAN SPICED OLIVES RECIPES - EASY RECIPES
From recipegoulash.cc
RECIPES FOR MARINATED OLIVES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MOROCCAN-STYLE MARINATED OLIVES | RECIPES | WHOLE FOODS MARKET …
From youtube.com
SPICY BLACK MARINATED OLIVES RECIPES - FOOD NEWS
From foodnewsnews.com
MARINATED WARM OLIVES {QUICK AND EASY} | MARCELLINA IN CUCINA
From marcellinaincucina.com
MARINATED OLIVES, OLIVE SALADS, MORROCAN FLAVOURS
From allthingssicilianandmore.com
MARINATED OLIVES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY CITRUS HERB MARINATED OLIVES - THE CHUNKY CHEF
From thechunkychef.com
MARINATED OLIVES | ITALIAN FOOD FOREVER
From italianfoodforever.com
MAKING MOROCCAN MARINATED OLIVES - AUTHENTIC RECIPE
From pinterest.ca
SICILIAN MARINATED OLIVES RECIPE | EATINGWELL
From eatingwell.com
MARINATED OLIVES MEDITERRANEAN RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
MARINATED OLIVES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY CITRUSY MARINATED OLIVES & MANCHEGO — ZESTFUL KITCHEN
From zestfulkitchen.com
MOROCCAN MARINATED OLIVES WITH HARISSA | RECIPE | MARINATED …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love