Seasoned Olives Recipes

FESTIVE MARINATED OLIVES

Steps:

• Add the olive oil and sherry vinegar to a pitcher and mix.
• Divide the olives, cranberries, summer sausage, garlic, rosemary, bay leaves and orange zest among three 1-pint mason jars. Pour a third of the oil and vinegar mixture into each jar. Top up with extra oil if needed. Put on the lids and refrigerate until needed.

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.

MARINATED MIXED OLIVES

Steps:

• If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

SEASONED OLIVES

Steps:

• Using a meat pounder, crack the olives one by one, leaving the pits intact. Place the olives in a bowl. Stir in the oil, celery leaves, garlic, carrots and lemon. Season to taste with pepper and a dash of salt.
• Let sit for at least an hour. Serve at room temperature.

MARINATED OLIVES

Steps:

• Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

WARMED SPICED OLIVES

Steps:

• Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

SPICED OLIVES

Steps:

• Over medium heat, warm oil in a large skillet.
• Add garlic and cook, stirring often, for 3 minutes until fragrant.
• Remove garlic and discard
• Add rosemary, thyme and hot pepper flakes.
• Cook, stirring often, for 2 minutes.
• Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
• Stir in lemon peel.
• Serve and enjoy!

OVEN-DRIED BLACK-OLIVE SEASONING

Steps:

• Preheat oven to 250 degrees. Arrange olives on a parchment-lined rimmed baking sheet. Cook until dried and crisp, about 3 hours. Let cool completely.
• Finely chop olives until almost powdery. Stir in sesame seeds and chile. Seasoning can be stored at room temperature up to 2 weeks.