EASY MARINATED OLIVES WITH ROSEMARY, GARLIC & LEMON
A delicious blend of Italian & Greek olives marinates in olive oil infused with fresh herbs, lemon & plenty of garlic. Making marinated olives at home couldn't be easier, and they're perfect for everyday snacking, holiday entertaining, all of your charcuterie & cheese board needs, or to offer as a showstopping hostess gift.
Provided by jess larson | plays well with butter
Categories appetizer recipes
Time P2D
Number Of Ingredients 8
Steps:
- Layer the olives, garlic, herbs, bay leaf, lemon rind, & chili flake in a 16-ounce jar (or 16-ounce airtight container of choice). Slowly pour the olive oil over top, just until the olives are submerged. Depending on the size of your olives, you may or may not need the full cup of olive oil.
- Set the sealed jar in the refrigerator for at least 48 hours, or up to 1 week.
- 2 hours before serving, remove the olives from the refrigerator to bring them to room temperature. Transfer to your favorite serving bowl. Enjoy them on their own, or serve along with crackers, charcuterie, or on a holiday cheese board. Enjoy!
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.
OLIVE MARINATE
Italian marinated olive appetizer from whats4eats.Olives are popular all around the Mediterranean coast. They make a great addition to any Spanish, Italian, North African, Greek or Provençal meal.If you like, you can use all green or all black olives.Marinated olives will stay fresh for 1-2 months if stored in the refrigerator.Update:made the greek one,it's Awesome! I know it's like reviewing one of my recipes,but we really liked this one.
Provided by littlemafia
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
- Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.
- Variations.
- French (Olives marinées): use black niçoise olives, thyme and a little lavender.
- Greek: use black Kalamata olives and dried oregano and thyme.
- Italian (Olive marinata): use chopped rosemary, thyme and peppercorns.
- North African (Mslalla): use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
- Spanish (Aceitunas aliñadas): use paprika, cumin seeds and peppercorns.
- Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste:Bay leaves,Cardamom seed,Cracked black pepper,Crushed red pepper,Cumin seed,Fennel seed,Lavender,Lemon, lime or orange zest,Oregano,Paprika,Rosemary,Sun-dried tomatoes,Thyme.
MARINATED NORTH AFRICAN OLIVES
Make and share this Marinated North African Olives recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Lunch/Snacks
Time 10m
Yield 1 olives, 20 serving(s)
Number Of Ingredients 8
Steps:
- combine everything in a glass jar.
- add the olives and toss to coat.
- refrigerate for 3 days.
- lasts for 3 weeks in the refrigerator.
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.
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 BLACK OLIVES
Use Kalamata or Provencal olives. If you can't find hot paprika, substitute sweet Hungarian paprika, plus a pinch of cayenne.
Provided by Martha Stewart
Yield Makes 1 pound
Number Of Ingredients 8
Steps:
- In a resealable container, mix together all ingredients. Cover and marinate in the refrigerator overnight or up to 1 week. Serve at room temperature.
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.
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- Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
- Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
- Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
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