Olives With Garlic Herbs And Chiles Recipes

OLIVES MARINATED IN THYME AND GARLIC

Olives Marinated in Thyme and Garlic image

Provided by Food Network

Yield 5 cups

Number Of Ingredients 7

Ingredients

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.

OLIVES WITH GARLIC, HERBS AND CHILES

Olives With Garlic, Herbs and Chiles image

Make and share this Olives With Garlic, Herbs and Chiles recipe from Food.com.

Provided by susie cooks

Categories Low Protein

Time 12h

Yield 3 cups

Number Of Ingredients 8

Ingredients

3 cups green olives or 3 cups black olives, pitted and drained
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, finely minced
2 tablespoons basil, chopped
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1/2 teaspoon crushed red pepper flakes

Steps:

Combine all ingredients in a bowl.
Stir well.
Marinate for at least 12 hours or up to 3 days in refrigerator.
Drain thoroughly.
Serve at room temperature.

ROASTED GARLIC WITH HERBS AND OLIVE OIL

Roasted Garlic With Herbs and Olive Oil image

This is a wonderful healthy, tasty spread or sauce depending on how much olive oil you use. You can even use it as a rub placing under the skin of a chicken or turkey. Fresh herbs are of your choice. Spread on bread or toss into pasta adding pasta water and additional olive oil to loosen. I use a mortar and pestle or Molcajete y Tejolote [mohl-kah-HEH-teh ee teh-hoh-LOH-teh in which the grinding process releases the oils, and flavor essence of the ingredients. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor. If you just need to "get the job done", do it in a mini food processor.

Provided by Rita1652

Categories Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 head roasted garlic, removed from skins
1/4 teaspoon coarse salt
3 tablespoons fresh herbs, chopped
pepper
1 pinch red pepper flakes, to taste
1 tablespoon olive oil

Steps:

Place all the ingredients in a mortar and pestle grind (by Placing ingredients inside the mortar (bowl). Sit the pestle on top of the ingredients and apply downward pressure, then grind using a circular motion. This action forces the ingredients against the surface of the bowl and pulverizes it.
Use as you desire.

Nutrition Facts : Calories 20.7, Fat 1.7, SaturatedFat 0.2, Sodium 73.4, Carbohydrate 1.3, Fiber 0.1, Protein 0.2

HERB GARLIC OIL

Herb Garlic Oil image

This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you may want to omit the herbs and add the extra-virgin olive oil unless your pan is non-stick or you do not mind burned little flecks of oregano and parsley.

Provided by Mikey Tarts

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 8h6m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup olive oil
1 clove garlic, roughly chopped
¼ cup extra-virgin olive oil
½ teaspoon basil
½ teaspoon oregano

Steps:

Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 0.5 g, Fat 41 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 5.7 g, Sodium 0.8 mg

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