Picholine Olives With Roasted Garlic And Red Onion Recipes

PICHOLINE OLIVES WITH ROASTED GARLIC AND RED ONION

Picholine Olives With Roasted Garlic and Red Onion image

This recipe, from "Martha Stewart's Hors d'Oeuvres Handbook," is an easy make-ahead dish that goes over well at parties

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

2 cups Picholine olives (8 to 10 ounces)
1/2 cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced lengthwise
1/4 cup plus 2 tablespoons champagne vinegar
1/2 small red onion, thinly sliced
2 dried bay leaves
1 tablespoon mixed (red, white, green) peppercorns, slightly crushed

Steps:

Place olives in a medium bowl; set aside. Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add garlic; cook just until golden, about 2 minutes. Transfer garlic to a paper towel to drain, and let cool; set aside.
Bring 2 tablespoons vinegar and red onion to a simmer in a small saucepan over medium heat; reduce by half to 1 tablespoon. Add remaining 1/2 cup olive oil, 1/4 cup vinegar, bay leaves, and peppercorns; bring to a simmer. Stir in garlic. Pour warm mixture over olives, and marinate at room temperature for at least 2 hours. Olives may be made 1 week ahead, and refrigerated in an airtight container. Return to room temperature before serving.

ROASTED GARLIC, ONION AND RED BELL PEPPER DIP

Roasted Garlic, Onion and Red Bell Pepper Dip image

Provided by Brad Avooske

Categories Condiment/Spread Food Processor Garlic Onion Roast Cocktail Party Vegetarian Buffet Cream Cheese Feta Bell Pepper Chill Bon Appétit California

Yield Makes 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 garlic head, halved crosswise
1 medium onion, peeled, halved crosswise
4 tablespoons olive oil
1 red bell pepper
1 8-ounce package cream cheese
1/2 cup crumbled feta cheese
6 Kalamata olives or other brine-cured black olives, pitted
1 tablespoon drained capers
1 French-bread baguette, cut into 1/4-inch slices

Steps:

Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool.
Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely.
Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.

PICKLED RED ONIONS AND OLIVES

Pickled Red Onions and Olives image

This quick pickle adds a bright kick to salads, fried foods, and roasted vegetables. Try it as a pizza topping, with roasted cauliflower and some thinly sliced salami.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 8m

Yield Makes 1 pint

Number Of Ingredients 4

Ingredients

1 small red onion, halved and thinly sliced (1 1/2 cups)
25 large green olives, such as Castelvetrano, pitted (2/3 cup)
3/4 cup distilled white or white wine vinegar
1 teaspoon kosher salt

Steps:

Combine all ingredients in a bowl. Spoon into an airtight container. Pickles can be refrigerated up to 1 week.

MARINATED PICHOLINE OLIVES

Marinated Picholine Olives image

These olives can be served warm or at room temperature, but the flavor is brighter and the texture more tender when they're warm.

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

2 large garlic cloves, thinly sliced lengthwise
1/2 cup plus 2 tablespoons olive oil
1/2 cup white-wine vinegar
1 large shallot, thinly sliced lengthwise
1 tablespoon packed dark brown sugar
1/4 teaspoon whole allspice, lightly crushed with flat side of a large heavy knife
1 teaspoon whole pink peppercorns, lightly crushed
1 (3-inch) cinnamon stick
2 Turkish bay leaves or 1 California
2 (3- by 1-inch) strips fresh lemon zest
2 (4- by 1-inch) strips fresh orange zest
2 cups whole picholine or other brine-cured small green olives (3/4 pounds)

Steps:

Cook garlic in 2 tablespoons oil in a small heavy skillet over moderate heat, stirring, until pale golden, about 30 seconds. Transfer garlic with a slotted spoon to a small bowl and reserve oil separately (to prevent garlic from continuing to brown in hot oil).
Simmer 1/4 cup vinegar with shallot and brown sugar in a 1-quart heavy saucepan, uncovered, stirring occasionally, until liquid is reduced to about 1 tablespoon, about 4 minutes.
Add garlic, garlic oil, remaining 1/2 cup olive oil, remaining 1/4 cup vinegar, spices, bay leaves, zests, and olives and bring to a simmer. Transfer mixture to a bowl and cool to warm. Marinate olives, covered and chilled, at least 24 hours.
If desired, reheat in saucepan over low heat, stirring until warm. Transfer with a slotted spoon to a serving dish.

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