Marinated Olives With Herbs And Star Anise Recipes

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CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Valerie Bertinelli

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
2 sprigs fresh thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
1 cup Castelvetrano olives

Steps:

  • Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 10m

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) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute 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.

HERB-MARINATED OLIVES



Herb-Marinated Olives image

Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Herb-Marinated Olives, Garden Veggie Dip, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

2 cups unpitted large green olives, drained
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
1 tablespoon lemon juice
2 teaspoons fennel seed
2 teaspoons fresh thyme leaves
Pepper

Steps:

  • In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).

MARINATED OLIVES WITH HERBS AND STAR ANISE



MARINATED OLIVES WITH HERBS AND STAR ANISE image

Categories     Olive     Marinate     Cocktail Party

Yield 4 Cups

Number Of Ingredients 12

Ingredients
4 cups assorted brine-cured olives (such as Kalamata, picholine, Lucques, and Niçoise), rinsed, drained
1 1/2 cups olive oil
6 fresh thyme sprigs
6 whole star anise
4 large garlic cloves, peeled, flattened
2 fresh rosemary sprigs
2 bay leaves
2 cinnamon sticks, broken in half
1 tablespoon coriander seeds, coarsely cracked
1 teaspoon dried crushed red pepper
1/4 teaspoon ground allspice

Steps:

  • Preparation Place olives in medium bowl. Combine oil and all remaining ingredients in heavy medium saucepan; bring to simmer over medium-high heat. Pour oil mixture over olives. Cover and chill at least 3 days and up to 1 week. Bring olives to room temperature. Using slotted spoon, transfer olives, herbs, and spices to serving bowl. Pour over enough oil from bowl to coat.

MARINATED OLIVES WITH HERBS AND STAR ANISE



MARINATED OLIVES WITH HERBS AND STAR ANISE image

Categories     Appetizer

Yield 4 cups

Number Of Ingredients 11

4 Cups assorted brine-cured olives (such as Kalamata, pichone, Lucques, and Nicoise) rinsed and drained
1 3/4 cups Olive Oil
6 Fresh thyme springs
6 Whole star anise
4 Large garlic cloves, peeled, flattened
2 Fresh Rosemary sprigs
2 bay leaves
2 Cinnamon sticks broken in half
1 tablespoon coriander seeds, coarsely cracked
1 teaspoon dried crushed red peppar
1/4 teaspoon ground alspice

Steps:

  • Place olives in medium bowl. Combine oil and all remaining ingredients in heavey medium saucepan. Bring to simmer over medium high heat. Pour oil mixture over olives. Cover and chill at least 3 days and up to one week. Bring olives to room temperature. Using slotted spoon, transfer olives, herbs, and spices to serving bowl. Pour over enough oil from bowl to coat.

MARINATED OLIVES WITH LEMON AND FRESH HERBS



Marinated Olives With Lemon and Fresh Herbs image

Many grocery stores now carry bulk olives. I buy large bulk green olives, with pits, and dress them up with this flavor-packed marinade. It's a wonderful appetizer during the summer when fresh herbs are plentiful. Serve with wine and cheese for a wonderful summertime appetizer.

Provided by CookinDiva

Categories     Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups green olives, large size, drained
1 tablespoon fresh thyme, minced
1 tablespoon fresh parsley, minced
1 teaspoon fresh rosemary, minced
2 garlic cloves, minced
2 tablespoons lemon juice, fresh
fresh ground pepper
2 tablespoons olive oil
fresh lemon zest (from one lemon)

Steps:

  • In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
  • Pour marinade over olives. They can be served immediately but will improve with a day to marinate.

Nutrition Facts : Calories 81.2, Fat 8.5, SaturatedFat 1.1, Sodium 523.4, Carbohydrate 2, Fiber 1.2, Sugar 0.3, Protein 0.4

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Marinated olives with herbs and star anise from Bon Appétit Magazine, December 2008 (page 132) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) ground allspice; bay leaves; cinnamon sticks; coriander seeds; rosemary; garlic; whole star anise; thyme; olive oil; dried red pepper flakes; brine-cured black olives; brine-cured green olives; Where’s the full ...
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