Marinated Olive Salad Recipes

MARINATED VEGETABLE AND OLIVE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
• Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours 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.

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.

ZUK'S GRILLED OCTOPUS SALAD

Steps:

• Combine the poaching liquid ingredients in a large stockpot and bring to a boil. Add the octopus, reduce the heat to medium-low, and simmer until tender, 1 to 1½ hours. The meat is done when you can cut the thickest part of the tentacle with a butter knife. Remove from the poaching liquid and let the octopus cool for 15 minutes. Using your hands or a clean dishtowel, remove all the skin.
• Combine the marinade ingredients in a medium bowl. Add the octopus, tossing to coat. Set aside at room temperature for 1 hour.
• Combine the oil, lemon juice, vinegar, garlic, capers, olives, and raisins in a medium bowl. Salt and pepper to taste. Set aside.
• Light a charcoal fire or preheat your gas grill on high. Oil the grill's cooking surface.
• Remove the octopus from the marinade, letting the excess drain back into the bowl. Discard the marinade. Season the octopus with salt and pepper and place on the grill. Cook for 5 to 7 minutes total, turning so that all the sides get slightly golden and crispy.
• Remove to a cutting board, then cut the tentacles at an angle into ½-inch-thick pieces. Toss with the salad dressing. Add the arugula, radicchio, and basil, tossing well to combine. Serve immediately.

MARINATED OLIVES

Steps:

• Warm the olive oil in a frying pan with the rosemary sprigs, garlic, bay leaves and oregano and cook gently, stirring for 5 minutes to infuse the oil.
• Add the olives and toss well to coat in the spiced oil, then cook gently, stirring occasionally, for 5 - 10 minutes until soft and shiny.
• Use a slotted spoon to transfer olives, garlic, bay leaves and herbs to a rustic serving dish and serve hot, warm or at room temperature.

MARINATED TOMATOES

Steps:

• Recipe starts with the freshest juiciest tomatoes. Tomatoes from the farmer's market or your garden is best. You can use any ripe tomato cherry tomato, beefsteak tomato, heirloom tomato or the most common roma tomatoes.
• Cherry tomatoes can be cut into halves or quarters. Heirloom or beefsteak tomatoes can be sliced into 1/3 inch thick slices. I use Italian tomatoes in the recipe.
• Arrange sliced tomatoes on a large plate.
• To make the marinade mix together olive oil, red wine vinegar, lemon juice, fine diced onion, minced garlic, finely chopped basil and parsley, sea salt and freshly cracked pepper to taste in a bowl. Whisk it thoroughly.
• Pour the marinade over sliced tomatoes.
• Spread the marinade evenly.
• Cover and marinate tomatoes at least for 2 hours before serving, toss (flip tomatoes) it occasionally. Tomatoes can be marinated for up to 2 days refrigerated. Longer tomato rest in the refrigerator, softer it will get. Best to consume this salad within 8 hours.
• Serve with your favorite meal.
• All the marinade leftover from the tomatoes can be re-used in soups or stews or can also be drizzled over salad as dressing.

MARINATED OLIVE AND TOMATO SALAD

Steps:

• Combine the olives, tomatoes, olive oil, pine nuts, lemon juice, pepper, lemon slices, garlic, scallions and onions in an airtight container with a lid. Marinate for 8 hours or up to 7 days to allow the flavors to develop. Add shaved Parmesan just before serving.
• Serve alongside antipasti platter and crostini.

MARINATED PEPPER AND OLIVE SALAD

Steps:

• 1. Preheat the grill to high. Put the peppers on a baking tray and grill for 10-15 minutes, turning halfway, until blackened. Transfer to a bowl, cover tightly with a plate and set aside for 5 minutes. Peel the skin from the peppers and cut them into strips; discard the seeds and stalk. Put the strips in a shallow dish; pour over the lemon juice and season. 2. Chop the garlic and parsley leaves together; scatter evenly over the peppers. Halve and stone the olives, if needed, and arrange them on top, not too formally. Pour over the oil then cover and chill overnight. Use a slotted spoon to lift the peppers onto a plate to serve.

MARINATED OLIVE SALAD

Steps:

• Bring to a boil the vinegar, pickling spice, sugar, and salt.
• Meanwhile, finely dice the onion, celery, carrots, and garlic.
• As soon as your vinegar brine comes to a boil, strain to remove the pickling spices and then add the diced vegetables. Return to a boil and then immediately remove from the heat. Let cool and place in the refrigerator overnight to pickle.
• The next day, strain the pickled vegetables and reserve the brine. The brine is delicious and can be used again to make even more pickles, salad dressings, or add a splash of acid in any recipe.
• Buy as many different kinds of canned and jarred olives that you can. Drain and pit them if necessary and then roughly chop all together. In a large bowl, add the capers, pickled vegetables and enough extra virgin olive oil to cover.
• I store this olive salad in a crock in the refrigerator. It keeps for months at a time since it is covered in oil and gets better the longer it marinates. I recommend making this a week ahead, or better yet keep some on hand at all times!

MARINATED OLIVE SALAD

Steps:

• In a large bowl, toss together Dei Fratelli Stewed Tomatoes, carrot, onion, celery, olives, and mozzarella. Combine well and set aside.
• In a small bowl, whisk together olive oil, vinegar, garlic, salt, and pepper. Pour over tomato mixture and gently stir.