Olives With Fresh Bay Leaves Recipes

MARINATED OLIVES

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.

EASY MARINATED OLIVES WITH ROSEMARY, GARLIC & LEMON

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!

POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES

Steps:

• Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
• *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

OLIVES WITH FRESH BAY LEAVES

Steps:

• Place each variety of olive in a separate dish. Add bay leaves, and serve.

OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC

Steps:

• Preheat oven to 200*C 425*F.
• Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
• Drain, then put ina large baking tin.
• Add the squash, onions and 2 TBs of the oil.
• Toss to coat, then roast in the oven for 10 minutes.
• Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
• Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
• Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
• Train the remaining oil over the top, then serve.

OLIVE OIL WITH LEMON AND BAY LEAF

Steps:

• Scrub the lemon to remove surface impurities; rinse and dry well.
• Pour olive oil in a small heavy saucepan.
• Using a zester, add lemon zest directly to olive oil.
• Add bay leaf and peppercorns.
• Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
• Remove from heat and cool slightly.
• Transfer oil to hot, sterilized bottle and seal.
• Can be stored at room temperature for up to 2 months.

BAKED OLIVES WITH ORANGE & BAY

Steps:

• Heat oven to 160C/fan 140C/gas 3. Cut a large square of foil and put it in a small baking tin. Using a sharp knife, cut 2 large strips of zest from the orange. Add the juice from the orange and all the other ingredients, and mix lightly.
• Make the foil into a parcel, enclosing completely, and put in the oven for 10-15 mins, until piping hot. Serve hot or warm as a pre-lunch nibble.

INFUSED BAY OIL

Steps:

• Wash and dry all the leaves carefully.
• Put half of the bay leaves and all the oil in a container with a tight lid. (I use glass jars that are hermetically closed with a rubber seals.
• Put the container in a pan, and fill the pan up to 2cm from the top of the jar/container
• Bring to the boil and simmer slowly for 2 hours. Allow to cool slightly and strain. Discard the used bay leaves
• Refill the container with the fresh bay leaves, cover with the strained oil, replace the lid tightly and return to the bain marie. Top up the water as necessary. Simmer gently for another 2 hours.
• Cool slightly, and pour through a strainer (Any watery green liquid at the bottom of the oil must be separated and discarded, or it will spoil the oil).
• Then pour the oil into clean bottles or jars(make sure they are sterilised), and label and date them. Store in a cool, dark place and it will keep for a year.