Olives Marinated In Chilli Basil And Garlic Recipes

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EASY MARINATED OLIVES WITH ROSEMARY, GARLIC & LEMON



Easy Marinated Olives with Rosemary, Garlic & Lemon image

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

1 pound mixed olives, such as DeLallo Gigante Olives & DeLallo Jumbo Pitted Calamata Olives, drained & rinsed
4 cloves garlic, thinly sliced
2 sprigs rosemary
8-10 sprigs thyme
1 bay leaf
lemon rind from 1/2 lemon
optional: 1 teaspoon crushed red chili flakes
1 cup olive oil

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!

MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA



Marinated Olives with Rosemary, Red Chili, Orange and Paprika image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 garlic cloves
1 large sprig rosemary
4 to 5 slices whole orange, peel on
1 teaspoon dried red chili flakes
1 tablespoon Spanish smoked sweet paprika
2 cups extra-virgin olive oil
1 quart large green Spanish olives, unpitted

Steps:

  • Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.

OLIVES MARINATED IN CHILLI, BASIL AND GARLIC



Olives Marinated in Chilli, Basil and Garlic image

Make and share this Olives Marinated in Chilli, Basil and Garlic recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 6

3 cups kalamata olives
3 garlic cloves
1 red fresh chili pepper
1 cup fresh basil leaf
1 tablespoon mustard seeds
3 tablespoons virgin olive oil

Steps:

  • Finely chop garlic,chilli and basil.
  • Mix these ingredients with olives, mustard seeds and oil
  • Store in sealed jar and keep in fridge.

Nutrition Facts : Calories 89.5, Fat 8.6, SaturatedFat 1.1, Sodium 297.2, Carbohydrate 3.5, Fiber 1.5, Sugar 0.3, Protein 0.8

OLIVES MARINATED IN THYME AND GARLIC



Olives Marinated in Thyme and Garlic image

Provided by Food Network

Categories     appetizer

Yield 5 cups

Number Of Ingredients 7

5 cups raw olives
Water
1 tablespoon salt
8 cloves garlic (separated but not peeled or crushed)
Handful fresh thyme
3 bay leaves
Handful wild fennel, flowers included, optional

Steps:

  • Crack the raw olives with a hammer or rolling pin against a wooden chopping board and place in a large bowl or bucket. Soak the olives in water to cover for at least 1 week. Make sure you change the water everyday. This is to remove the bitterness of the olives. Once the olives have soaked for a week, strain the water and add clean fresh water to the bowl. Add the salt, garlic cloves, thyme, bay leaves and optional wild fennel. Mix well. Place all the solid ingredients (herbs and olives) into an airtight glass or ceramic jar. Pour in enough of the salted water to cover the olives. Close the jar and ensure it is airtight. Store in a cool dry place for at least 2 weeks before eating your first olive. Serve with drinks.

GARLIC MARINATED OLIVES



Garlic Marinated Olives image

I love garlic olives, especially the ones they serve at my local bar. I could sit there all night just eating olives! :) I am hoping this recipe will be close (Betty Crocker's Cookbook, 1972).

Provided by WhoKnew

Categories     Low Protein

Time 2h5m

Yield 16 oz

Number Of Ingredients 7

8 1/2 ounces ripe olives, whole, pitted, & drained
7 ounces pimento stuffed olives
1/2 cup vinegar
1/2 cup olive oil
1/2 cup salad oil
1 small onion, sliced
2 garlic cloves, finely minced

Steps:

  • Split olives slightly and place in large jar with remaining ingredients.
  • Cover tightly & shake.
  • Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.

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